Mumbai sandwiches

This recipe calls for a panini press; you can cook the sandwiches in a grill pan as well (a la grilled cheese). Serve with a green salad or chips.

For the chutney

2.5cm piece fresh ginger root 1 medium jalapeño pepper or small Serrano pepper Leaves from 1 small bunch fresh mint (60g) ½ bunch cilantro (leaves and tender stems) ½ lemon Pinch kosher salt

For the sandwiches

4 slices firm (but not crusty) white bread 5cm piece English cucumber ½ red onion 1 medium tomato 60g good melting cheese 1 tsp garam masala Pinch ground cinnamon 1 large clove garlic 2 tbsp salted butter, at a spreadable consistency

Peel the ginger and coarsely chop it. Seed the chilli pepper, if desired, then coarsely chop. Transfer those two ingredients to a food processor along with the mint and cilantro.

Squeeze in the juice of the ½ lemon and add the salt. Pulse to form a chutney that is a bit coarser than a thick pesto. Transfer to a bowl; the yield is about ¾ cup.

For the sandwiches: Preheat a panini press. Place a piece of plastic wrap on a cutting board, then arrange the 4 slices of bread on it.

Meanwhile, cut the cucumber and red onion into very thin slices.

Cut the tomato into slightly thicker slices. Cut the cheese into thin slices, as needed.

Whisk together the garam masala and cinnamon in a small bowl.

Cut the garlic clove in half lengthwise; rub the cut sides on one side of each piece of bread. Butter both sides of each bread slice.

Spread a generous layer of the chutney on the top sides of two pieces of buttered bread.

Layer the chutney-spread slices with the cucumber, then sprinkle with a little of the masala mixture.

Repeat this process with a layer of tomato, then cheese, then onion. Carefully top with the remaining slices of bread.

Place the sandwiches in the panini press; close and cook for a few minutes, just until golden brown and sizzling, and the cheese has melted a bit.

Cut each sandwich in half and serve. Serves 2.