Bombay grilled masala sandwich

Pasos

1. Cook the whole potatoes in simmering salted water until a blade pierces them without breaking them apart. Drain, let them cool slightly, peel, and cut into thin slices.
2. Cook the beet separately in simmering water until tender. Let cool, peel, and cut into very thin slices so it does not overpower the texture of the sandwich.
3. Wash and dry the cucumber, tomatoes, and bell pepper thoroughly. Cut the cucumber and tomatoes into thin slices, the red onion into very thin rings, and the bell pepper into thin strips. Remove the excess water and seeds from the tomatoes.
4. Prepare the green chutney and the sandwich masala if you did not buy them ready-made, following the instructions for the prepared components.
5. Butter one side of each slice of bread, then spread an even layer of green chutney over it.
6. For each sandwich, arrange a layer of potatoes, cucumber, and tomato on the first slice. Sprinkle lightly with sandwich masala after each type of vegetable.
7. Place a second slice of bread, chutney-side up. Add the beet, red onion, and green bell pepper, then season again with the sandwich masala.
8. Cover the vegetables with the processed cheese. Close with the final slice of bread, chutney-side against the cheese.
9. Lightly butter the two outer sides of each sandwich. Press gently with your palm to stabilize the layers without crushing the vegetables.
10. Heat a sandwich grill, a panini press, or a grill pan over medium heat. Grill the sandwiches, pressing them down, until the bread is evenly browned, crispy, and the cheese is melted.
11. Let rest briefly on a wire rack so the steam does not soften the bottom. Cut each sandwich into triangles, serve immediately with ketchup, and sprinkle with fine sev.