Indian chilli cheese toasties
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp vegetable oil
- ½ tsp cumin seedsplus a few extra for sprinkling
- ½ tsp black mustard seeds
- ½ tsp nigella seedsplus a few extra for sprinkling
- 200g Jarlsberg©grated
- a thumb-sized piece gingerfinely chopped
- 1 green chillideseeded and finely chopped
- 2 thick slices bloomer
- 2 tbsp mayonnaise
- 2 tbsp mango chutneyplus extra to serve
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Heat the vegetable oil in a large ovenproof non-stick frying pan over a medium heat and cook the cumin, mustard and nigella seeds for a few minutes until fragrant, then tip into a bowl to cool slightly. Wipe out the pan.
step 2
Add the grated cheese to the spices, along with the ginger, chilli and a little seasoning, and mix well.
step 3
Put the bloomer slices onto a chopping board and spread each with mayonnaise and sprinkle with a few cumin and nigella seeds. Turn each slice over and spread over the mango chutney and divide the chilli-cheese mixture on 2 of the slices. Put the other 2 slices on top.
step 4
Reheat the pan over a medium heat and fry both of the sandwiches for 2-3 minutes on each side or until the bread is a deep golden, then put the pan into the oven for 5 minutes until the cheese is oozing and melted. Cut each in half and serve with more chutney, if you like.
