Step aside, regular grilled cheese. Masala grilled cheese is in town and it’s the best thing to hit the blog yet! My Indian upgrade on the childhood classic features masala onions and is served alongside a super speedy coriander chutney.
Why you’ll love this recipe
I just know you’ll love this recipe! It’s:
- Fresh and flavoursome
- Easily made vegan
- Ready in minutes!
How to make masala grilled cheese
Prepare the chutney by adding coriander, spinach, ginger, garlic, chillies, lemon juice and raw peanuts to a blender (photo 1) and blending until smooth (photo 2).
Prepare the masala onions by sauteing sliced onions with spices (photo 3).
Now it’s time to assemble the masala grilled cheese! Layer up buttered bread in a frying pan with cheese, masala onions (photo 4) , tomato slices (photo 5), more cheese, and another slice of bread. Make sure to put the buttered sides of the bread on the outside of the sandwich to help it toast up nicely!
Then we’ll cook the masala grilled cheese until golden and crisp (photo 6) and serve alongside the coriander chutney. Yum yum YUM yum yum.
Notes on this recipe
- Butter the bread generously and to the edges to ensure the grilled cheese is perfectly golden and crisp.
- Cook on medium-low heat so the cheese can melt evenly.
- Use two layers of cheese for optimum gooeyness!
If you’re all about the cheese and spice, you’ll love my chilli cheese toast recipe too!
Yes – substitute raw sunflower seeds for the raw peanuts to make it nut-free.
Yes! Simply swap the butter for vegan butter and the cheese for vegan cheese – my favourite for melting is Violife.
Make sure your pan is on a low heat and leave the grilled cheese to cook for a few minutes. If the cheese still hasn’t melted you can cover the pan with a lid to create a steamy environment.
Masala Grilled Cheese with Coriander ChutneyLeave a Review Print Recipe
For the Coriander Chutney
- 1 handful Coriander
- 1 handful Spinach
- 1 cm piece Fresh Ginger
- ½ clove Garlic
- 2 Fresh Chillies use more/less as you prefer
- 1 tbsp Raw Peanuts use raw sunflower seeds for nut-free option
- ¼ Lemon juiced
- 2 tbsp Water
For the Masala Grilled Cheese
- ½ Red Onion sliced into rings
- 1 tsp Sunflower Oil
- ¼ tsp Mustard Seeds rai
- ¼ tsp Cumin Seeds jeera seeds
- ⅛ tsp Ground Coriander dhana
- ⅛ tsp Ground Cumin jeera
- ¼ tsp Turmeric haldi
- ¼ tsp Chilli Powder mirchi
- 4 slices Sourdough Bread or bread of choice
- 6 tsp Butter or vegan butter
- 4 slices Cheddar Cheese or vegan cheese
- ½ Large Tomato sliced
- Prepare the chutney: Add the coriander, spinach, fresh ginger, garlic, fresh chillies, raw peanuts, lemon juice, and water to a small blender and blend until smooth.
- Make the masala onions: Add the sunflower oil, mustard seeds and cumin seeds to a small pan over medium heat. Once the seeds begin to crackle, lower the heat and add the sliced red onion. Stir to coat the onions in the oil, then add the spices: ground coriander, ground cumin, turmeric, and chilli powder. Stir to combine and cook for 5 minutes until softened.
- Assemble the sandwich: Generously spread the butter over 4 slices of bread, ensuring to go all the way to the edges. Add one slice of bread, butter side down, to a frying pan over medium-low heat. Add a layer of cheese, then half the masala onions, and some tomato slices. Top with another layer of cheese and the final slice of bread, butter side up. Repeat for the second sandwich.
- Cook the grilled cheese: Cook the masala grilled cheese for 3-5 minutes on each side until golden and crisp. Ensure the cheese has melted before serving the sandwich hot alongside the chutney. Enjoy!
- The grilled cheese is best served immediately to ensure it is crisp and the cheese is gooey.
- The chutney will last in an airtight container in the fridge for up to 1 week.