In my house, we call these "Dahi Toasties" - a Dahi grilled cheese. A trio of cheeses mixed with finely chopped red onion, cilantro, and griddled with black mustard seeds adds a fantastic crunch and pop of flavor—an unbelievable combination.
What is Dahi Toast?
My version is an abbreviated Indian Dahi Toast with a mix of cheeses, onion, and cilantro. Traditionally this sandwich also can incorporate a yogurt or chutney mixture as a spread - elevating this sandwich to new heights. I just use the cheese mix for my lazy method - it's quick and easy, and we LOVE it.
We sometimes dip it in ketchup. This sandwich is another great use for our homegrown red onions and cilantro, making this one of our Garden To Table favorites.
An ultimate grilled cheese recipe snapshot:
- white bread
- olive oil or butter
- a combination of your favorite cheeses
- finely chopped red onion
- chopped cilantro
- black mustard seeds
Simply combine the cheese, red onion, and cilantro. Feel free to add salt and pepper if you prefer. The black mustard seeds are sprinkled on the outside buttered sides of the bread. The butter helps them stick. Or, you can melt the butter in the pan, sprinkle some seeds in a section about the size of your slice of bread, then lay that piece of bread down on top of the melting butter and seeds. I have a video that shows you both ways!
The black mustard seeds will start to jump and pop once they get warm.
The bread for this grilled cheese recipe:
White bread works so well with this sandwich, but sourdough or a lovely wheat or oat nut bread be delicious, as well.
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Dahi Toast - The Ultimate Grilled Cheese
- 4 slices sandwich bread
- 1 cup grated cheese your choice, whatever you have but a blend of creamy and sharp is nice (cheddar & swiss, or cheddar & monterey jack)
- 1/4 cup red onion finely chopped
- 2 tbsp fresh cilantro chopped, heaping tablespoons
- 1 tbsp black mustard seeds
- 2 tbsp butter room temperature
- Grate the cheese, chop the onion and the cilatro and mix together in a small bowl. Set aside.
- Place a non-stick skillet on medium-low heat and very lightly butter one side of each piece of bread and lightly sprinkle on some black mustard seeds. The seeds will stick to the butter.
- In the warm skillet, place a slice of bread butter/seed side down. If you have space to do 2 at a time, then place another slice in next to it. Top with 1/2 of the cheese mixture, then the other slice of bread (butter/seed side up).
- Grill slowly and monitor the color of the bread to not burn, watch for the cheese to melt. Covering briefly with a lid will help retain the heat. Flip over when the bread is golden brown to cook the other side.
- Remove from heat, slice and enjoy! Dip in ketchup if desired.
Did you know that I bake at 'high altitude'? If you have questions about high elevation baking I would recommend you check out the link Colorado State University https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/#3k