Bombay Chilli and Lentil Cheese Toastie - Whitworths - Whitworths
  • 10 minutes
  • 15 minutes
  • Makes 4

Bombay Chilli and Lentil Cheese Toastie

  • 1 pouch Whitworths Protein by Nature Indian Lentil Dhal
  • 1 tsp Chaat Masala or Garam Masala
  • ½ red pepper, finely diced
  • ½ red onion, finely diced
  • 20g mint leaves, roughly chopped
  • 20g coriander leaves, roughly chopped
  • 1 red birds eye chilli, finely sliced
  • 1 lemon, juiced
  • 2 tsp mango chutney
  • 1 tsp nigella seeds
  • Pinch of salt and black pepper
  • 60g butter softened
  • 8 slices of soft wholemeal bread
  • 8 slices of Emmental
  • 2 beef tomatoes, sliced

READY... STEADY... COOK...

  • In a small bowl mix together the Chaat Masala, red pepper, red onion, mint leaves, coriander leaves, birds eye chilli, lemon juice, mango chutney, nigella seeds and a pinch of salt and pepper
  • Spread half the butter generously on each slice of bread. Top each slice with the cheese and spread a layer of the spice mixture on four slices; divide the Whitworths Protein by Nature Indian Lentil Dhal between the other four slices, topping with the sliced tomato
  • Make four sandwiches by lightly pressing the slices together. Spread the rest of the butter on the outsides of the sandwiches
  • Use a toasted-sandwich maker if you have one. Alternatively, heat a large non-stick frying pan over a medium heat. Add one sandwich at a time. Cover with the lid and allow to cook for 2.5 minutes or until the base goes crispy and golden brown. Turnover and repeat
  • Serve warm with chutney, ketchup and/or natural yogurt with a splash of hot sauce
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