A toasty grilled Potato sandwich (or Aloo Sandwich) with a savory spiced mashed potato stuffing is comfort food for us. All you need to make these delish carb-loaded sandwiches are some boiled potatoes, ground spices, herbs, cheese, butter and bread of your choice. Grill them, toast them or enjoy them as is.
These potato sandwiches are flavored and spiced with Indian herbs and spices. But the recipe is completely customizable. You can choose to season and flavor the potato stuffing with the herbs and spices that you like.
I have used the same recipe for the spiced potato stuffing masala, which I always make for Aloo Paratha.
I make these aloo sandwich with homemade Whole Wheat Bread. I generally make a loaf of bread or dinner rolls sometimes. These get used up in making various snacks like sandwiches and sometimes desserts like bread pudding. With the dinner rolls I make popular Indian street food snacks Misal Pav and Pav bhaji.
You can use any bread which you like or prefer for making these potato sandwiches. A day old bread is also fine. But according to me homemade bread is always better.
This aloo sandwich can be served hot or warm with tomato ketchup or coriander chutney or mint chutney or mayonnaise dip or any cheese dip. They do make for a good breakfast or brunch or snack option for kids.
How to make Potato Sandwich
1. First rinse 2 to 3 medium sized potatoes thoroughly in water. Then boil or steam them until fork tender in a pan, or pressure cooker or Instant pot.
When the potatoes have become warm then peel them. Mash the boiled potatoes in a mixing bowl. You can mash them with a fork or a potato masher.
Then add the following ingredients:
- 1 to 2 finely chopped green chilies
- ¼ teaspoon kashmiri chilli powder or paprika (optional)
- ¼ teaspoon garam masala powder
- 1 teaspoon dry mango powder or as per taste. Skip if you don’t have or add ¼ teaspoon lemon juice for a slight tang.
- ½ teaspoon cumin powder (ground cumin)
- ½ to 1 tablespoon chopped coriander leaves (cilantro). Swap mint leaves with coriander leaves. Or add half-half of both.
- salt as required.
Mix well. Taste the stuffing and add more salt if needed.
2. Take 8 to 10 bread slices on a chopping board. Spread softened butter generously on them. Place some of the spiced potato stuffing on the buttered bread slices.
To make these sandwiches spicy and more flavorsome you can opt to spread some coriander chutney or mint chutney on the butter.
3. Top with grated cheese if required. You can use cheddar cheese or processed cheese or mozzarella cheese. Or a mix of cheddar and mozzarella cheese. I have used cheddar cheese.
If you are not fond of cheese then you can skip adding them. The addition of cheese makes the sandwich more filling.
4. Cover with the remaining buttered bread slices. Spread butter lightly on the top of the slices.
5. In a pre heated grill or panini press, place the aloo sandwich carefully with the buttered side facing down, making sure your hands don’t touch the grill.
Note: Be careful when doing this. If you cannot do this then just skip the above step. Instead spread butter once the sandwiches are grilled.
Now spread butter on the top side which is facing you.
6. Grill for 2 to 3 minutes or until sandwiches are crisp, golden and toasted well. Assemble and grill the remaining sandwiches this way.
7. Serve potato sandwich hot or warm with tomato ketchup or coriander chutney or mint chutney or any dipping sauce of your choice.
These sandwiches don’t become soggy and they can be packed for short journeys or lunch box. Just remember to omit the cheese if packing for short journeys or lunch box.
More Tasty Sandwiches
Snacks Recipes
World Recipes
Bread Snacks
Snacks Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Potato Sandwich (Grilled) – Aloo Sandwich
Ingredients
- 8 bread slices – whole wheat bread, brown bread or white bread
- 2 to 3 medium potatoes – boiled and mashed
- 1 or 2 green chilies – chopped finely
- ¼ teaspoon kashmiri chilli powder or paprika (optional)
- ¼ teaspoon Garam Masala
- 1 teaspoon dry mango powder (amchur powder) or as required or swap with ¼ teaspoon lemon juice
- ½ teaspoon cumin powder (ground cumin)
- ½ to 1 tablespoon chopped coriander leaves (cilantro) or swap with mint leaves
- softened butter – salted or unsalted, as required
- salt as required
- grated cheddar cheese as required (optional)
Instructions
Boiling potatoes
- Rinse the potatoes very well in water.
- Boil or steam the potatoes in a pan or pressure cooker or Instant pot until they are fork tender and can be easily mashed.
- Drain all the water from the cooked potatoes and peel them when they become warm. Mash them in a mixing bowl. You can mash them with a fork or a potato masher.
Making potato sandwich
- Add all the herbs and ground spices powders – chopped green chilies, coriander leaves, red chili powder, garam masala powder, dry mango powder, cumin powder and salt as required. Mix very well.
- Check the seasoning and add more of salt, red chili powder, dry mango powder if required.
- Spread butter generously on half of the bread slices.
- Take some portion of the potato stuffing and spread it on the buttered bread slices.
- Optional step – sprinkle some grated cheese.
- Cover the bread slices with the remaining buttered slices.
- Spread some butter lightly on the top of the bread sandwiches.
- Place the sandwiches buttered side down carefully.
- Note: Be careful when doing this. If you cannot do this then just skip the above step. Instead spread butter once the sandwiches are grilled.
- Now spread butter on the top of the bread slices facing you.
- Cover the grill and grill for 2 to 3 minutes or till the sandwiches are golden and crisp.
- Serve potato sandwich hot with tomato sauce or cilantro chutney or both.
Notes
Nutrition Info (Approximate Values)
This Potato Sandwich recipe post from the blog archives first published in March 2014 has been updated and republished on June 2021.
