Bombay-Style Grilled Sandwich

Steps

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1. 1
   Toast cumin seeds, fennel seeds, cloves, peppercorns, and cinnamon strips in a dry pan for 2–3 minutes until fragrant. Cool completely, then add asafoetida and black salt and grind to a fine powder.
   ▶ ≈0:24
2. 2
   Blend mint leaves, coriander leaves, green chilies, chopped ginger, lemon juice, and black salt into a smooth chutney, adding a splash of water if needed.
   ▶ ≈0:51
3. 3
   Generously spread unsalted butter and mint-coriander chutney on the first slice of bread.
   ▶ ≈1:18
4. 4
   Layer boiled potato slices and sprinkle with spice powder.
   ▶ ≈1:33
5. 5
   Add fresh onion slices and sprinkle with more spice powder.
   ▶ ≈1:41
6. 6
   Spread butter and mint-coriander chutney on the second slice of bread.
   ▶ ≈1:47
7. 7
   Add another layer of butter and chutney, then layer fresh tomato slices and sprinkle with spice powder.
   ▶ ≈2:00
8. 8
   Layer fresh cucumber slices and sprinkle with spice powder.
   ▶ ≈2:07
9. 9
   Spread generous amounts of butter and mint-coriander chutney on the third slice of bread. Top with grated mozzarella cheese.
   ▶ ≈2:14
10. 10
    Close the sandwich with the final slice of bread.
    ▶ ≈2:21
11. 11
    Spread unsalted butter on a grill pan and place the assembled sandwich on it. Brush butter on all sides. Grill for a few minutes on medium heat until golden brown on one side, then carefully flip and grill the other side until also golden, brushing with more butter.
    ▶ ≈2:30
12. 12
    Remove the grilled sandwich from the pan, cut in half, and serve immediately while hot.
    ▶ ≈3:04