Preparation 10 mins

Cooking: 10 mins

Toal: 20 mins

CHUTNEY

• mint leaves, 1 small handful
• coriander leaves, 1 large handful
• green chillies, 1–2, with or without seeds depending on the heat of the chillies
• ginger, 1cm piece, peeled
• lemon juice
• salt

MUMBAI SANDWICH

• 1.5 tsp tandoori masala
• 2 slices of white bread
• cheese, grated
• 1/4 cucumber, sliced
• 1 tomato, sliced
• 1 red onion, sliced
• butter

1 garlic clove, cut in half

Place all of the chutney ingredients in a blender and mix until fully combined. Set aside in a bowl

Rub one side of each piece of bread with the cut side of the garlic. Butter both sides of bread and spread over a layer of the chutney

Layer with the cucumber, then sprinkle over the masala blend. Repeat this process with a layer of tomato, then cheese, then onion

Top with the other slice of bread.

Either toast the sandwich in a sandwich toaster, or  can be made in a frying pan if you don’t have a sandwich maker, ensuring it gets crispy and golden on the outside while the cheese melts inside.