Masala Veggie Grilled Cheese Sandwich

Method

1. Place the potatoes in a Dutch oven or stockpot and cover with water. Covert the pot and bring the water and potatoes to a boil over medium-high heat. Cook the potatoes until they're tender, about 20 to 30 minutes. Drain the water and cool the potatoes completely. Cut them into 1/4-inch-thick slices and set them aside. Editor's Tip: To check if the potatoes are tender, pierce them with a thin metal skewer or a small, sharp knife. If it slides into the center with ease, they are ready.
2. Spread softened butter on one side of eight slices of bread. Place one slice, buttered side down, in a large skillet or electric griddle over medium-low heat. Working quickly, spread a small amount of mint chutney over the bread, then add sliced potato, cucumber and some cheese. Top this with an unbuttered slice of bread. Drizzle the unbuttered slice with a small amount of mint chutney, and then top it with tomato, onion and more cheese. Sprinkle this with garam masala. Top the filling with a third slice of bread, buttered side up. Editor's Tip: You can prepare two sandwiches at once, if your pan is large enough.
3. Cook the sandwich until it's golden brown on the bottom, about two to three minutes. Flip the sandwich and cook it until it's golden brown on the second side, two to three minutes longer. Repeat with the remaining ingredients. If desired, slice the sandwiches in half. Serve them immediately. Editor's Tip: If you need to keep the sandwiches warm before serving, place them on a wire rack set over a baking sheet and transfer them to a low oven, heated to around 200°F.