Quick and Easy

Potato-Curry Sandwich

May 30, 2018
3 Ratings
Photo by Bobbi Lin
  • Prep time 15 minutes
  • Cook time 25 minutes
  • Makes 4 sandwiches
Author Notes

This sandwich was a staple of my childhood, fueling my family at every picnic, beach day, road trip, and Disneyland visit. It brings together some of my favorite things: green pea-flecked, cumin-spiced potato curry, buttered slices of white bread, a sprinkle of grated cheddar cheese, and lots of chopped cilantro. The whole thing is pressed in a sandwich maker, which seals the sandwich shut, crisps up the edges, and portions it into neat little triangles that are easy to transport. Growing up, we’d eat the triangles dunked in tomato ketchup or cilantro chutney, alongside banana chips or an Indian snack mix called “mixture,” and wash it all down with ginger ale or chocolate milk. —Brinda Ayer

Test Kitchen Notes

Featured in: 14 Things I Didn't Get to Eat as a Kid Because of One Potato-Curry Sandwich. —The Editors

What You'll Need
  • 4 medium Russet potatoes, peeled and chopped into 1-inch cubes
  • 1 tablespoon oil or ghee
  • 1/2 teaspoon whole cumin seeds
  • 1 pinch asafoetida powder
  • 1 pinch ground turmeric
  • 1 small jalapeño, seeded and finely chopped
  • 1 small red onion, finely chopped
  • 1/2 cup frozen peas
  • 1/2 teaspoon garam masala
  • 1 teaspoon kosher salt, plus more to taste
  • 1 handful fresh cilantro, finely chopped
  • 8 pieces white sandwich bread, one side lightly buttered
  • 1 handful shredded cheddar cheese, per sandwich (optional)
  1. In a medium pot, over high heat, bring water to a boil and add the potatoes, reducing the heat to medium low. Cook for 15 minutes until the potatoes are tender, then drain and set them aside in a large bowl.
  2. With a potato masher or a large fork, mash the potatoes until they break down slightly, but are not smooth or paste-like. There should be 1/4-inch to 1/2-inch chunks of potato remaining in the mash.
  3. In a large skillet, heat the oil until smoking. Add the cumin and brown for about one minute until fragrant. Add the asafoetida powder, turmeric, and the onions, and cook until the onions are translucent. To this mixture, add the jalapeño and cook for another minute or two. Fold in the mashed potato and stir gently to incorporate but not break down the potatoes too much more. Add the frozen peas, garam masala, and salt to taste, cooking for another few minutes until the peas are heated through.
  4. Take the curry off the heat let cool for a few minutes, folding in the chopped cilantro and ensuring it doesn't wilt or brown too much.
  5. To assemble the sandwiches, heat a sandwich maker (preferred method, because it properly seals the sandwiches shut), panini press, or griddle or grill pan over medium-high heat. Fill two slices of buttered bread, butter-side out, with one quarter of the curry mixture, and top with grated cheese before closing the sandwich if desired. Many sandwich makers can accommodate two sandwiches at a time, so repeat this process to make another sandwich. Close the sandwich and place into the sandwich maker or panini press, cooking until the machine light indicates it's done. On a griddle or grill pan, cook the sandwich for 3-5 minutes on each side, until it's browned, crispy, and totally heated through. Repeat the process with the other two sandwiches, to make four total.
  6. Serve sandwiches hot or cold, with ketchup and/or coriander chutney.

See what other Food52ers are saying.

  • jennifer
  • Kt4
  • Brinda Ayer
    Brinda Ayer
  • GretchinF
Brinda is the Director of Content at Food52, where she oversees all site content across Food52 and Home52. She likes chewy Neapolitan pizza, stinky cheese of all sorts, and tahini-flavored anything. Brinda lives in Brooklyn with 18 plants and at least one foster pup (sometimes more). Find her at @brindayesterday on Twitter and Instagram.

13 Reviews

jennifer July 22, 2018
I've searched for over an hour trying to find a toastie iron that makes this pattern. No luck. Those sandwiches are beautiful, and I think, given the comments, that lots of us would love to duplicate that look. Maybe the iron used for the photos is an antique or a family heirloom. But, if it is something that is still available, it would be great to find a way to buy it in the US. I know there are functional equivalents that are easily available, but a huge part of the appeal of this particular stuffed sandwich recipe is the way it looks. Superficial it may be, but I want that look :)
KM June 27, 2018
Like the others, I'm also enthralled by the toaster pattern and also by how much it allows you to stuff the sandwich. I'd love if we could buy a similar toaster iron as the Mumbai-made one you used. Maybe an idea for the Food52 shop? ;) For now I might give this one a try, as it looks like it allows for more filling and better crimped edges than my electric griddle: https://www.amazon.com/WhopperIndia-Aluminium-Non-Stick-Sandwich-Nonstick/dp/B078JN3ZLF/ref=asc_df_B078JN3ZLF/?tag=hyprod-20&linkCode=df0&hvadid=242036100194&hvpos=1o1&hvnetw=g&hvrand=7833497490197510789&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9019669&hvtargid=pla-406840409183&psc=1
Kt4 June 24, 2018
These sandwiches look stuffed! Way more than I ever achieved with my electric stuffed sandwich toaster. It'd be great if you could add a picture of the sandwich with the do-dad you used to make them. Any possibility of that?
Brinda A. June 26, 2018
Hi Kt4! We used a stovetop sandwich press for this photograph, and I'll look into making the sandwich again with that press and taking a photo along the way. Otherwise, I'd suggest starting with a bit less filling than instructed in each sandwich (perhaps 1/6 of the filling per sandwich) to make sure your sandwich toaster can accommodate it.
David D. June 24, 2018
The picture of these sandwiches don’t look like two pieces of white bread. They look like a puff pastry or bread dough. How did you get the pattern on the white toast pieces ? Dx3
Brinda A. June 26, 2018
Hi David! We just used sliced brioche here (from a loaf), and not dough or puff pastry! It's the sandwich press/toaster that patterns the bread. Something like this: https://www.amazon.com/Hamilton-Beach-25430-Sandwich-Maker/dp/B07B4ZFRC5/ref=sr_1_12?ie=UTF8&qid=1530031070&sr=8-12&keywords=sandwich+press+electric
A.S. June 18, 2018
Yes, I would like to know about the sandwich maker as well!!
Brinda A. June 18, 2018
Hi A.S.! I'm not sure where to find one with the exact same pattern, but here's a similar option that I hope you'll like! https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1529372709&sr=1-1&keywords=sandwich+iron
GretchinF June 19, 2018
I have this one and it doesn't crimp the edges... I would suggest this one instead: https://www.amazon.com/Toas-Tite-79357-Aluminum-Sandwich-Grill/dp/B005XOYUSQ
Brinda A. June 19, 2018
Thanks so much, GretchinF! This info & suggestion are super helpful.
W June 18, 2018
Which sandwich maker did you use for the photo and where can I buy one?!?
Brinda A. June 18, 2018
Hi W! The sandwich maker we used here is a toastie iron from Mumbai, but you can find a similar one (like this: https://www.amazon.com/Rome-Industries-1705-Sandwich-Cooker/dp/B000FNLXWG/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1529372709&sr=1-1&keywords=sandwich+iron) online. Hope this helps!
GretchinF June 19, 2018
have this one and it doesn't crimp the edges... I would suggest this one instead: https://www.amazon.com/Toas-Tite-79357-Aluminum-Sandwich-Grill/dp/B005XOYUSQ