Garlic bread Bombay sandwiches recipe
 Put shop-bought garlic ciabatta to work with these flavour-packed garlic bread Bombay sandwiches. They’re loaded with spicy potato masala, vibrant coriander and mint chutney, cheese, onions, tomatoes and sev (crunchy chickpea flour noodles). 450g/1lb baking potatoes 1 tbsp vegetable oil 1 tsp ground cumin¼ tsp ground turmeric¼ tsp salt 450g/1lb baking potatoes 1 tbsp vegetable oil 1 tsp ground cumin ¼ tsp ground turmeric ¼ tsp salt 25g/1oz fresh coriander, including stalks10 fresh mint leaves10 cashew nuts, soaked in hot water for 30 minutes1 small green chilli 1 small garlic clove1 tbsp lemon juice1 tsp sugar¼ tsp salt 25g/1oz fresh coriander, including stalks 10 fresh mint leaves 10 cashew nuts, soaked in hot water for 30 minutes 1 small green chilli 1 small garlic clove 1 tbsp lemon juice 1 tsp sugar ¼ tsp salt 4 slices shop-bought garlic ciabatta (about 20cm/8in long)2 tbsp butter, softened, plus 1 tbsp to fry4 slices medium-strength cheddar½ small red onion, sliced into narrow rings and separated1 tomato, finely sliced into rounds4 slices mozzarella (optional, or use all cheddar)2 tbsp sev (fried gram flour noodles – see tip)1 tbsp chopped coriander leaves 4 slices shop-bought garlic ciabatta (about 20cm/8in long) 2 tbsp butter, softened, plus 1 tbsp to fry 4 slices medium-strength cheddar ½ small red onion, sliced into narrow rings and separated 1 tomato, finely sliced into rounds 4 slices mozzarella (optional, or use all cheddar) 2 tbsp sev (fried gram flour noodles – see tip) 1 tbsp chopped coriander leaves Method To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney.To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside.To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat.To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich.Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich.Cut the sandwiches into halves or thirds and serve hot. To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney. To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney. To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside. To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside. To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat. To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat. To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich. To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich. Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich. Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich. Cut the sandwiches into halves or thirds and serve hot. Cut the sandwiches into halves or thirds and serve hot. Recipe tips Sev (fried gram flour noodles) are available to buy in the Indian section of most large supermarkets or online.