I love cheese toast the way it is done in India—with some chopped fresh green chilies and cilantro thrown in. We like to serve it with tea, as we seem to love the combination of spicy snacks and very hot tea! You can use any white bread (or brown, if you prefer), any cheese you like (I happen to like sharp cheddar), and the chilies could be fresh green ones (about 1/4 teaspoon, well chopped) but the pickled Greek ones are fine too, and, as I always have them on hand in my refrigerator and I like the tartness they provide, I use them instead. Some Anglo-Indian recipes have the yolks of hard-boiled eggs mixed with mustard spread inside the sandwich as well. I make my sandwich in a frying pan, but a panini press, if you have one of those, would work too.
Recipe information
Yield
serves 1
Ingredients
Preparation
Step 1
Put one slice of cheese over one slice of bread, making sure to cover it completely. Spread the pepper rings on top evenly. Sprinkle the cilantro over that. Now cover with the second slice of cheese and then the second slice of bread and press down.
Step 2
Brush a small, heavy frying pan with half the butter or oil and set on medium-high heat. When hot, put down the sandwich, pressing down on it. Cook until golden brown, still pressing down with a spatula. Then brush the top of the sandwich with the remaining butter or oil, flip the sandwich over, and brown the second side, pressing down again. Cut it in half, if you like, and serve immediately.
