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Method

1. To cook the potato filling, begin by washing the potatoes and pricking them all over with a fork. Place on a microwave-safe plate and microwave on high power for 8–10 minutes, or until cooked through. Allow to cool while you prepare the chutney.

2. To make the green coriander and mint chutney, place all the ingredients along with 1 tbsp hot water into a small food processor or blender jar. Blend until the chutney is totally smooth like a runny green sauce. You may need to add a few additional drops of water if the blade is struggling to process the ingredients. Scrape the chutney into a bowl and set aside.

3. To make the potato filling, first peel the skins off the cooled potatoes. Heat the oil in a frying pan over medium heat and add the cumin. Allow to sizzle for a few seconds before adding the turmeric, potatoes and salt. Mash with a potato masher or the back of a fork until the potatoes are roughly mashed but not completely smooth. Once the potatoes are mashed, remove from the heat.

4. To make the sandwiches, spread two of the garlic ciabatta slices with 1 tbsp softened butter each. Take one slice of the buttered garlic ciabatta and spread with a tablespoon of green chutney. Add the sliced Cheddar and half of the potato filling. Top with red onions, tomatoes, mozzarella and more green chutney if desired. Sprinkle with sev. Place the second piece of ciabatta on top and press the sandwich down with your hands for 20 seconds. Repeat for the next sandwich.

5. Melt ½ tbsp butter in a large frying pan and add some of the coriander leaves. Place one sandwich in the pan and toast over a low heat until golden brown, about 5 minutes, pressing with a wide spatula to ensure the sandwich holds together. Flip the sandwich and cook the other side in the same way. Repeat the toasting process for the next sandwich.

6. Cut the sandwiches into halves or thirds and serve hot.