How To Make Delicious Potato Cheese Sandwiches

Posted December 14, 2015 by in Food

My first exposure to Cheese was when a local bakery started making cheese puffs.

One evening during my hunt for a snack I happened to say “let me try this, after all how bad could this cheese-thing be”. 

I don’t regret that decision for a milli-second.  I fell in love with the gooey, strong, sharp interiors of the puff.  They would microwave it to a point where the cheese is melting inside, and it would burn my tongue more than often, but it was difficult to sit and wait around for the puff to cool and then devour. So devour I would, giving a hoot to the burnt tongue, which would result in loss of taste for the next day or two.

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Since then, I have always gone weak in the knees for cheese.  People at home fail to understand what pleasure I derive out of a slice of cheese between two slices of bread – neither did my parents, nor does my husband.  Alas, if only they’d understand my love.  I mean, how can one not love this ridiculously versatile piece of curdled, fermented milk, which varies in taste and texture, giving you exactly what you are looking for, depending upon your mood.  Rajeev still supports me in picking up some new variant of cheese from the stores, if at all he happens to pay any attention –  and I am grateful for that.

My personal favourite is “cheddar”.  The firm and sometimes crumbly texture makes it ideal to just bite and nibble. And while I am doing so, I always feel like a rat.  Honestly, I really do.  For a smoother spread, I prefer Kraft Cream Cheese Spread, or the invincible Philadelphia range of soft cheese.  I particularly love their Sweet Chilli and Garilc and Herbs.

From the above ranting one must think I consume cheese in a New York minute, but the truth is far from that.  Owing to the fat content, I am ever so cautious with each nibble and each lick of the spoon.

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I can rave about my love for cheese till the cows come home, here’s a quick satiating recipe with two of my favourite ingredients – cheese and potatoes.   They both almost make me complacent in the kitchen.  The simplicity of ingredients, and the miniscule efforts and time required are stark opposite to the degree of gratification that it bring to a hungry stomach.

potato and cheese sandwich

potato and cheese sandwich

Prep Time –  1 minutes

Grilling Time – 2 minutes

Makes 4 sandwiches


  • 1 boiled potato
  • 1 tspn fresh coriander chopped (use any herb you like)
  • salt as per taste (remember cheese will also have its salt)
  • chopped green chillies (to your hearts desire)
  • a splash of lime juice
  • 2 slices of cheddar cheese
  • slices of brown wholemeal bread (you can use any – I use it to relieve myself off the guilt)


In a bowl mash the boiled potatoes with salt, green chillies, coriander leaves and lime juice. This make the stuffing so ensure its boldly spiced or you’ll be left with no impact sandwiches.
Just spread this mix liberally onto one slice of the bread, top with the cheese slice and grill.

I grill just enough to crisp the bread without melting the cheese.

About the Author

Shella Grover
Shella Grover

Shella is a freelance food and travel writer. She loves experimenting in the kitchen with different flavours and trying out new cuisines. She’s an avid traveler and wishes to travel globally collecting food and travel memoirs. Her website Life and Spice is a blend of Indian and world cuisines, both simple and exotic along with a collection of her memoir writings. She also teaches Indian cuisine to individuals and restaurants emphasizing on authenticity, whilst also adding a contemporary touch to dishes. She believes in beating the mundane by just a little creativity and confidence in oneself.


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