I used a ton of ghee in my pans and the sandwiches were so perfect that even after sitting for 30 minutes, then getting transferred to a park and sitting another 30 minutes, you could still hear crunching. I did everything according to the recipe except: I swapped Monterey Jack for Gouda because it's all I had, and I did not use chaat masala because I always hate the sulphury smell I feel like it has. This is a lot of work if you think of it like a grilled cheese but if you think of it as a fancy snack at a picnic or as an addition to eggs at brunch then they are SO worth it. (And one of my pet peeves is people who weigh in on recipes they haven't made, but tbh, Fatima makes me want to make this recipe as much as the original recipe).īA: Any way to follow specific reviewers? That would rock, as I'd like to follow Fatima.
Have not made this recipe yet, but want to give mad props to Fatima in Chicago, who may have written my favorite - and most helpful - recipe review of all time. The flavor was complex, the ghee fried the bread perfectly and like someone else said, they stayed crunchy for much time after making them.
I doubled the onions and had none left over but I did use generous portions of them on the sandwiches. These are AMAZING! I made a bunch for a weekend gathering and holy guacamole, these were delicious! I had friends buzzing around me while I made the onions, they were all excited by the smell of caramelizing onions. it did make for a super indulgent sandwich but one that every vegetarian dreams of. Made these this weekend and WOAH! wouldn't change a thing, I did have some onion jam leftover (which some of my family did say they wanted even more of on their sandwiches), and have been using them as toppers on all sorts of things. These sandwiches are so, so good! I made them as directed in the original recipe for dinner, and then made them again the next morning for breakfast with scrambled eggs instead of the potatoes, and it was just as delicious! And on the subject of ghee + breakfast-y foods, if you're not already cooking your eggs in ghee, try it! These stay crunchy for a while, but if for some reason you want to keep them crunchy + warm, I kept them in a 225 oven for 1.5 hours on a foiled tray (do not cover though!) and they were still perfect. Made these again and wanted to add one more note (also Bebe Von Bernstein from Brooklyn, if you ever see this - can we be friends? We have the same pet peeve :) My instagram is fatima0203). My only beef with the recipe is the potato prep: why the heck are we cooking whole potatoes for 45 minutes and waiting another 15 for them to cool to peel and slice? Next time around, I'll slice them first and then cook them: they should be done in 10 minutes by then.
I used a pair of extra hot cast iron skillets to cook and press these sandwiches into Elysian fields of golden brown. The flavors meld into a pleasant gestalt with a contrasting set of textures I found really compelling. Super delicious and the sliced potatoes make a great stand-in for a meat filling typically found in a sandwich.
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