MUMBAI SANDWICH

Per sandwich:

2 thick slices Golden Curry Bread, sourdough or whole-grain bread

1 thin slice boiled yellow potato

1 thin slice tomato

1 thin slice yellow onion

2 eggs scrambled, one fried egg or a slice of sharp cheddar cheese

1 ½ tablespoons of Madhur Jaffrey's Green Chutney

Butter, sea salt and freshly ground pepper

Butter both slices, lightly salt and pepper each layer beginning with potato, tomato and onion. Add the chutney, the egg(s) or cheese before covering with the second slice.

Heat a cast iron skillet, griddle or panini grill. Smear butter on the top slice and turn it over onto the hot surface. Butter the side facing up and either close the lid on the griddle/panini pan or apply pressure  with a spatula for 2 minutes. Turn the sandwich and brown the other side continuing to press down. Repeat until both sides are toasty brown.

Transfer the sandwich to a cutting board. Cut the sandwich in half while it is warm.  Serve more green chutney on the side.