Junglee Sandwich

Ingredients

• 4 slices White sandwich bread (sliced) (Any soft white bread works; can use triangle‑cut slices)
• 2 Tbsp Unsalted butter, softened (For spreading on bread to create a moisture barrier)
• 2 Tbsp Green chutney (coriander‑mint) (Blend cilantro, mint, green chili, lemon juice, salt)
• 2 Tbsp Mayonnaise (or hung curd as alternative) (Base for masala mayo; if using hung curd, drain yogurt 30 min)
• 0.25 tsp Garam masala
• 0.5 tsp Chaat masala
• 0.25 tsp Degi (Kashmiri) chili powder (Mild red colour and heat)
• a pinch Asafoetida (hing) (Adds umami; use sparingly)
• 100 g Paneer (Indian cottage cheese) (Cut into thin slices or grated)
• 30 g Processed cheese slice or grated cheese (Adds richness; optional if you prefer only paneer)
• 2 Tbsp Nylon sev (Provides crunch)
• 3 Tbsp Fresh salsa (Finely diced tomato, onion, cilantro, lemon juice, salt)
• 1 tsp Mustard (yellow or Dijon)
• 2 Tbsp Tomato ketchup (Base for the “pizza‑seasoned” spread)
• 0.5 tsp Pizza seasoning blend (Mix of oregano, basil, garlic powder, onion powder)
• 1 cup Plain potato chips (Crushed; adds extra crunch and salty bite)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare hung curd (if using)

   Place 1 cup plain yogurt in a cheesecloth-lined sieve, set over a bowl and let drain for 30 minutes to remove excess whey, then transfer the thickened curd to a bowl.

   Time: PT30M

2. Make masala mayonnaise

   In a small bowl combine 2 Tbsp mayonnaise (or the hung curd), ¼ tsp garam masala, ½ tsp chaat masala, ¼ tsp chili powder and a pinch of asafoetida. Mix well until smooth.

   Time: PT3M

3. Prepare fresh salsa

   Finely dice 1 small tomato, ¼ small onion and a handful of cilantro. Toss with 1 tsp lemon juice, a pinch of salt and pepper. Set aside.

   Time: PT5M

4. Blend green chutney

   In a blender combine ½ cup cilantro, ¼ cup mint leaves, 1 small green chili (optional), juice of half a lemon, and ¼ tsp salt. Blend to a smooth paste.

   Time: PT4M

5. Prepare ketchup‑pizza spread

   Mix 2 Tbsp tomato ketchup with ½ tsp pizza seasoning blend. Stir until uniform.

   Time: PT1M

6. Crush potato chips

   Place 1 cup plain potato chips in a zip‑lock bag and crush with a rolling pin until coarse crumbs form.

   Time: PT2M

7. Assemble the sandwich – first side

   Lay out two bread slices. Spread ½ Tbsp softened butter on the outer side of each slice. On the inner side, spread the masala mayo, then a thin layer of mustard, followed by the ketchup‑pizza spread, and finally ½ Tbsp green chutney.

   Time: PT3M

8. Add fillings

   On the same slice, layer the salsa, then paneer slices (or grated paneer), cheese slice, nylon sev, and a generous sprinkle of crushed potato chips. Season with a pinch of salt and pepper.

   Time: PT3M

9. Close and press

   Place the remaining two bread slices on top, buttered side outward. Gently press the sandwich with your hands to compact the layers.

   Time: PT1M

10. Grill the sandwich

    Heat a grill pan over medium heat (≈180°C). Place the sandwich in the pan, press with a heavy spatula or a second pan, and cook 4‑5 minutes per side until the bread is golden brown and the cheese melts.

    Time: PT10M

    Temperature: 180°C

11. Rest, slice and serve

    Remove the sandwich from the pan, let rest 1 minute, then cut diagonally into two triangles. Serve immediately while hot and crunchy.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

22 g

Carbohydrates

68 g

Fat

26 g

Fiber

5 g

Ingredient Substitutions

• Instead of White sandwich bread (sliced): Whole wheat bread, multigrain bread
• Instead of Unsalted butter, softened: Margarine, olive oil spread
• Instead of Green chutney (coriander‑mint): Cilantro pesto, mint yogurt dip
• Instead of Mayonnaise (or hung curd as alternative): Greek yogurt, vegan mayo
• Instead of Garam masala: All‑spice blend
• Instead of Chaat masala: Tamarind powder + cumin
• Instead of Degi (Kashmiri) chili powder: Paprika, regular red chili powder
• Instead of Asafoetida (hing): Garlic powder
• Instead of Paneer (Indian cottage cheese): Firm tofu, halloumi
• Instead of Processed cheese slice or grated cheese: Cheddar, mozzarella
• Instead of Nylon sev: Crispy fried onions
• Instead of Fresh salsa: Store‑bought pico de gallo
• Instead of Mustard (yellow or Dijon): English mustard
• Instead of Tomato ketchup: Tomato sauce
• Instead of Pizza seasoning blend: Italian herb mix
• Instead of Plain potato chips: Kurkure, pappadam crumbs

Equipment Needed

• Knife
• Cutting board
• Mixing bowl
• Spoon or small spatula
• Grill pan or sandwich press
• Plate for serving
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Mixing the masala mayo with the right balance of spices.
• Evenly distributing the crunchy elements (sev, chips) to avoid sogginess.
• Pressing the sandwich firmly before grilling to keep fillings together.
• Grilling at moderate heat to achieve crisp exterior without burning.

Chef Tips from the Video

• For an extra ‘jungle’ kick, add a few drops of hot sauce into the masala mayo.
• A sprinkle of fresh coriander leaves on top after grilling adds aroma.
• If you like extra crunch, add a thin layer of fried onions beneath the sev.

Troubleshooting

Storage

Refrigerator: Masala mayo, green chutney, salsa and assembled but un‑grilled sandwich can be stored in an airtight container for up to 24 hours.

Freezer: Not recommended; bread becomes soggy and cheese texture changes.

Room temperature: Grilled sandwich is best enjoyed immediately; it will lose crispness after 2 hours.

Make-Ahead Tips

• Prepare masala mayo, green chutney and salsa a day ahead and refrigerate.
• Crush potato chips just before assembling to retain crunch.
• You can pre‑slice paneer and keep it in water with a pinch of salt to stay soft.