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Photo: <a href="http://www.flickr.com/photos/spine/">El Gran Dee</a> on Flickr
Two things separate the toastie from the grilled cheese: it's made exclusively in a toastie-maker, and it's decidedly foreign. This one hails from India via England, original home of the toastie, or toasted sandwich. I grew up eating these rajahs of the grilled cheese world, which often made appearances on weekend mornings. 

Two things separate the toastie from the grilled cheese: it’s made exclusively in a toastie-maker, and it’s decidedly foreign. This one hails from India via England, original home of the toastie, or toasted sandwich. I grew up eating these rajahs of the grilled cheese world, which often made appearances on weekend mornings. The mild, creamy cheese, sweet tomato and spicy, herbal coriander chutney melt together, and the toastie maker forms a perfect seal. 

The cheese used in an authentic toastie is none other than Amul, the Indian equivalent of American cheese, which is actually a lot tastier with a sturdier texture. Regular Kraft singles simply won’t do the trick, so opt for thin slices of Monterey Jack instead. 

Sprouted mung can usually be found in Whole Foods and health food stores, but if you’d like to give it a go yourself, just take a cup of dried green mung beans (which will double into two cups once sprouted), soak in 3-4 cups of water overnight, transfer to a damp cloth or paper towels in a bamboo steamer or other breathable vessel and let sit out of direct sunlight at room temperature for 4-5 days or until they grow sizable sprout tails.