Ghughra Sandwich Recipe (Ahmedabad Street Style)
A classic Ahmedabad special ghughra sandwich with spiced paneer and capsicum filling, homemade coriander-mint chutney, and melted cheese, pressed in a gas hand toaster to get that crispy, charred crust.
Equipment
- Gas hand toaster (sandwich toaster)
Ingredients
For the filling
- 150 g paneer crumbled or finely diced
- 1 medium capsicum bell pepper; finely chopped
- 1 small red onion finely chopped
- 2 green chillies finely chopped
- 1 tsp cumin powder
- ½ tsp black pepper powder
- ½ tsp chaat masala
- ¼ tsp red chilli flakes
- Salt to taste
- 3 tbsp fresh coriander roughly chopped
For the chutney
- 1 cup fresh coriander leaves tightly packed
- ½ cup fresh mint leaves
- 2 green chillies
- 1 tsp lemon juice
- ½ tsp chaat masala
- ¼ tsp salt
- 2 tbsp water
To assemble
- 8 slices white sandwich bread medium-thick cut
- 4 slices processed cheese or 1 cup grated mozzarella
- 2 tbsp softened butter
Instructions
Make the chutney
- Blend coriander, mint, green chillies, lemon juice, chaat masala, salt, and water until smooth.
- Taste and adjust salt or lemon. The chutney should be bright green and sharp. Set aside.
Make the filling
- Combine paneer, capsicum, onion, and green chillies in a bowl.
- Add cumin powder, pepper, chaat masala, chilli flakes, and salt. Mix well.
- Fold in fresh coriander last. Taste and adjust spice: the filling should be boldly seasoned.
Assemble the sandwiches
- Butter one side of each bread slice (this becomes the outer face touching the toaster plates).
- Spread chutney on the unbuttered side of all 8 slices.
- Place a heaped spoonful of filling on 4 slices. Lay cheese directly over the filling.
- Top with remaining 4 slices, chutney-side down, buttered-side out.
Toast
- Heat the gas hand toaster on medium flame for 1 minute until warm.
- Place one sandwich in the toaster, close firmly, and trim any overhanging bread.
- Hold over the flame and grill for 2-3 minutes per side, pressing gently, until deep golden with slight char marks.
- Open the toaster and rest the sandwich for 30 seconds. Cut into four triangles and serve immediately with extra chutney.
Notes
Season the filling boldly: bread and cheese muffle the spice by about 30% once assembled.
Butter the bread before spreading the chutney to prevent sogginess.
Let assembled sandwiches rest uncovered for 5 minutes before toasting for a crisper result.
The filling keeps in the fridge for up to 24 hours; add fresh coriander just before assembling.
Store toasted sandwiches wrapped in foil for up to 2 hours; re-toast in a dry pan for 1 minute per side to refresh the crust.
No gas hand toaster? A cast iron skillet with a heavy weight pressed on top works well.
Butter the bread before spreading the chutney to prevent sogginess.
Let assembled sandwiches rest uncovered for 5 minutes before toasting for a crisper result.
The filling keeps in the fridge for up to 24 hours; add fresh coriander just before assembling.
Store toasted sandwiches wrapped in foil for up to 2 hours; re-toast in a dry pan for 1 minute per side to refresh the crust.
No gas hand toaster? A cast iron skillet with a heavy weight pressed on top works well.
Tried this recipe?Let us know how it was!