Mumbai Grilled Cheese Recipe

Thinly slice the red onion into 1/8" rings and place in a heatproof jar or bowl.

In a small saucepan combine white vinegar, water, sugar, salt and peppercorns. Bring to a simmer to dissolve sugar and salt, then remove from heat and cool 1 minute.

Pour the warm brine over the sliced onions so they are fully submerged. Let sit at room temperature for at least 20 minutes for quick pickles (or refrigerate for several hours for mellower flavor). Drain before using.

Wash cilantro (and mint, if using) and roughly chop stems and leaves. Pat dry.

In a blender or food processor combine cilantro, mint, green chili, lime juice, yogurt or water, salt, sugar and ground cumin. Pulse until a smooth, spreadable chutney forms, scraping down sides as needed. Adjust salt, lime or sugar to taste. Chill until assembly.

In a small bowl combine ground coriander, cumin, turmeric, garam masala and red chili powder. Mix well and keep handy. This will be used to season the buttered bread and vegetables.

Grate cheddar and have all sandwich components (roasted beets, tomato slices, pickled onion, chutney) ready. Preheat a skillet or griddle over medium-low to medium heat; you want even browning without burning.

Spread about 1 tbs softened butter on one side of each bread slice. On the buttered side of four slices, sprinkle evenly with the masala spice blend (about 1/2 tsp per slice), pressing lightly so it adheres.

Flip the four slices so the spiced butter faces down in the pan; on the unbuttered top of each slice spread about 2 tbs cilantro chutney. Divide cheddar evenly among the four spiced slices (about 1/2 cup each).

Layer on roasted beet slices (about 1/4 cup), 2–3 tomato slices, and a tablespoon of drained pickled onion per sandwich. Season tomato lightly with a pinch of salt if desired.

Top each sandwich with the remaining bread slice, buttered side up. Brush the skillet with 1 tsp neutral oil to help even browning if needed.

Place sandwiches in the preheated skillet and cook on medium-low for 3–4 minutes until the bottom is golden brown and cheese begins to melt. Gently press with a spatula or use a heavy pan to weight the sandwich for even contact.

Carefully flip each sandwich and cook the second side another 3–4 minutes until golden brown and cheese is fully melted. Reduce heat if crust is browning too quickly before cheese melts.

Transfer sandwiches to a cutting board, let rest 1 minute, then cut in half diagonally. Serve immediately with extra cilantro chutney or pickles on the side.