This masala grilled cheese recipe, courtesy of Point Reyes Cheese in Northern California, is an Indian upgrade on the childhood classic. Their delicious Toma and TomaRashi cheeses are buttery perfection alongside deep Indian flavors, sweet onions, and bright, spicy chutney. Pair with Frank Family’s Carneros Chardonnay whose vibrant tropical fruit notes and fresh acidity help to carry the complex spices in the masala and balance its richness.
Ingredients: Grilled Cheese
| ¼ Cup | Olive oil |
| 1 teaspoon | Mustard seeds |
| 1 teaspoon | Ground turmeric |
| 2 each | Yellow onions, thinly sliced |
| 2 lbs | Yukon Gold potatoes |
| 1 each | 16 ½”-thick slices Rize Up Bakery Masala Loaf |
| 12 oz | Point Reyes Toma, grated (about 4 cups) |
| 12 oz | Point Reyes TomaRashi, grated (about 4 cups) |
| 1 tablespoon | Chaat masala seasoning |
| 8 tablespoons | Unsalted butter, room temperature |
| To taste | Kosher salt |
Ingredients: Chutney
| 1 bunch | Fresh scallions, dark green parts only, coarsely chopped |
| 1 each | Jalapeño, seeded and chopped |
| 1 each | Garlic clove, peeled |
| 1 each | Fresh ginger, peeled and chopped |
| 2½ cups | Cilantro leaves and stems, roughly chopped |
| 1 cup | Mint leaves |
| 3 tablespoons | Lemon juice, fresh squeezed |
| To taste | Kosher salt |
Method
- Cook oil, mustard seeds, and turmeric in a large skillet over medium-high, stirring occasionally, until seeds begin to pop, about 1 minute.
- Add onions and generous pinch of salt and cook, stirring occasionally until onions begin to soften, about 4 minutes. Reduce heat to low, cover, and cook, stirring occasionally, until onions are softened, 15-20 minutes. Remove from heat and set aside.
- Meanwhile, purée all the chutney ingredients with ⅔ cup of water in a blender until smooth. Taste and adjust salt as needed. Set aside.
- Place potatoes in a large pot and cover with cold water by about an inch. Add a large handful of salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not falling apart, 20-30 minutes depending on the size of potatoes. Drain and let sit until cool enough to handle. Slice potatoes into ¼-inch slices.
- In a small bowl, combine butter and chaat masala seasoning, stirring well to combine. Butter the outside of each slice of bread generously, then place on a work surface with the buttered side down. Evenly distribute Toma on 8 slices of bread. Top with equal amounts of onion and potatoes. Finish with TomaRashi before topping with remaining bread slices, buttered-side-up.
- Heat a large nonstick skillet over medium heat. Working in batches, cook sandwiches, flipping frequently, until bread is golden brown and cheese is melted. (Cooked sandwiches can be held in 325°F oven as you cook subsequent batches.)
- Cut sandwiches in half or quarters and serve with a side of herb-jalapeño chutney for dipping.
NOTE: Onions and chutney can be made a few days ahead. Potatoes and chaat masala butter can be made the day before.
