Ingredients:

Green Chutney Ingredients

• 2 cups cilantro
• 4-5 mint leaves
• 2 garlic cloves
• 1/2 teaspoon grated ginger
• 2 teaspoons lemon juice or to taste
• 3 tablespoons coconut, grated (optional)
• 1 Indian or Thai green chilies (Bird's eye)
• 1 teaspoon sugar
• salt to taste
• water as needed

For the Sandwich

• 8 slices white sandwich bread
• 1/4 cup butter
• 1 cup green chutney (recipe above)
• 4 medium-sized Idaho® potatoes, boiled and sliced
• 1 cucumber, thinly sliced
• 1 medium-sized onion, thinly sliced
• 1 medium-sized beetroot, boiled and sliced
• 1 large tomato or 2 medium-sized tomatoes, sliced
• 1 tablespoon chaat masala

To Serve

• Mozzarella cheese, grated
• Sev*
• Ketchup

Directions:

For the Green Chutney

1. Add all ingredients to a blender and grind until smooth. Note: Use water as needed to get the consistency you desire. I used a little less than 1/4 cup.

Assembling the Sandwich

1. Start with two slices of bread. Apply butter followed by chutney on one side of each slice.
2. Layer potato slices over the chutney, followed by cucumber, onion, beetroot and tomato slices.
3. Sprinkle chaat masala and top with the other bread slice with the chutney side facing down.
4. Add a teaspoon of butter to a grill pan placed over medium heat. Carefully place the sandwich on the hot grill pan. Cook until grill marks appear at the bottom (about 2 minutes). Flip carefully using a spatula and cook for another 2 minutes. [Check out the notes section for alternate methods to grill].
5. Remove from grill and cut the sandwich diagonally into 4 equal pieces.
6. Sprinkle with cheese or sev, if using. Serve immediately with a side of chutney and/or ketchup.
7. Repeat the process to make remaining 3 sandwiches.