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Mashed Potato Cheese Sandwich packed in a lunchbox with a bowl of ketchup on the side
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4.88 from 8 votes

Mashed Potato Cheese Sandwich

Grilled Potato Cheese Sandwich is not your average sandwich! Seasoned mashed potatoes stuffed in cheesy warm bread is deliciously good. A quick and easy snack that comes together in just 20 minutes.
Course sandwich, Snack
Cuisine American, Indian
Prep Time 15 minutes
Cook Time 5 minutes
Calories 818.46kcal
Author Priya Lakshminarayan

Equipment

Ingredients

Instructions

  • Boil potatoes.
  • Transfer the mashed potatoes into a bowl.
  • Add spice mixes like onion powder, cumin powder, turmeric, garam masala, mixed herbs
  • Then add minced garlic and jalapeno along with salt.
  • Add dried parsley and mix it all together.
  • Spread I Can’t Believe It’s Not Butter over Publix bakery Homestyle White Bread slices.
  • Spread a generous amount of seasoned mashed potatoes over it.
  • Smear it with green chutney.
  • Arrange Borden Singles Cheese Slice over it and close the sandwich.
  • Grill until lightly browned in a Panini Maker.
  • Serve these sandwiches with a side of ketchup, chutney and Cheez-It Snap’d for that extra crunch.

Notes

  • Starchy potatoes like Russets or Waxy or all-purpose potatoes are the best varieties for boiling.
  • It's recommended that you boil potatoes with the skin on. This keeps the nutrients inside the potato during the cooking process.
  • Can use both stove-top and microwave method to boil potatoes.
  • Microwave method - In a microwave safe bowl, add water and potatoes. Microwave it for 13-15 minutes.
  • In a pressure cooker, add water and potatoes. Cook it on a stove-top for 3-4 whistles.
  • Adding salt while boiling is again personal preference.
  • Potatoes will cook more quickly if you cut them up into chunks before boiling.
  • Peel the skin once its cooled down.
  • Be careful to not overcook the potatoes or you’ll end up with a soggy mess and little flavor.
  • Potatoes are done when you can slide the tip of a knife or fork all the way through without resistance.
  • It’s important to drain the potatoes immediately after cooking. I have used russet potatoes for this recipe.
  • Cook the potatoes till they are soft. Then grate or mash them with a masher.
  • Feel free to add the seasonings of your choice.
  • Keep it mildly spiced if making it for children.
  • You can use fresh herbs instead of dried herbs.
  • If the stuffing is a bit dry, add few tablespoons of milk.
  • Green chutney can be substituted with pesto.
  • Add sliced veggies like onions, bell peppers or even avocado before adding the cheese slice to make it more hearty and flavorful.
  • If you don't have a Panini Maker, you can make this on the stove-top as well.
  • You can prepare this stuffing in advance and store in the refrigerator. 
  • You can also freeze this stuffing.

Nutrition

Calories: 818.46kcal | Carbohydrates: 127.4g | Protein: 27.52g | Fat: 25.04g | Saturated Fat: 7.41g | Cholesterol: 2.76mg | Sodium: 1154.29mg | Potassium: 3790.37mg | Fiber: 25.9g | Sugar: 1.92g | Vitamin A: 2833.26IU | Vitamin C: 136.07mg | Calcium: 411mg | Iron: 32.09mg