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Samosa Panini

Curried potato salad with spinach and a creamy Indian style cheese, sandwiched between two slices of bread and grilled until crisp..

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Potato Type: Russet
Cuisine: AmericanAsian


Side DishMain Dish

Prep Time

45 Mins

Cook Time

30 Mins


Serves 12


Curried potato salad with spinach and a creamy Indian style cheese, sandwiched between two slices of bread and grilled until crisp..



For the Curried Potato Salad

  • 2 pounds (907g) Russet Potatoes, peeled and cut into ½ inch dice
  • ¼ cup (60ml) and 3 tablespoons (45ml) Rice Wine Vinegar
  • 1 tablespoon (9g) Salt
  • 1 gallon (As Needed) Cold Water
  • 2 tablespoons (18g) Curry Powder
  • ½ cup (120ml) Greek Yogurt
  • ½ cup (120ml) Mayonnaise
  • 2 tablespoons (2g) Chopped Cilantro
  • 2 teaspoons (6g) Salt
  • 2 tablespoons (18g) Curry Powder
  • 1 teaspoon (3g) Crushed Red Chili Flakes
  • 2 teaspoons (2g) Ground Ginger
  • ¼ cup (60ml) Lime Juice
  • 2 teaspoons (2g) Freshly Ground Black Pepper
  • ½ cup (75g) Frozen Peas, frozen

For the Tomato Chutney

  • 1 tablespoon (15ml) Vegetable oil
  • 1 teaspoon (1g) Mustard Seeds
  • 1 tablespoon (9g) Curry Powder
  • 2 tablespoons (18g) Minced Ginger
  • 1 (14.5 ounce can) Plum Tomatoes, canned
  • 1 teaspoon (3g) Salt
  • ½ cup (100g) Granulated Sugar
  • ¼ cup (60ml) Water
  • 2 teaspoons (6g) Crushed Red Chili Flakes

To Finish the Dish

  • 3 cups (750g) Paneer Cheese (Ricotta that has been well drained can sub if need be)
  • 3 cups (90g) Baby Spinach
  • 24 (1.5 ounce slices) Sourdough Bread, Potato Bread, or Country French
  • As Needed Olive Oil or Ghee (Clarified Butter)


  1. To prepare the potato salad, place the potatoes in a large heavy bottomed pot. Add the vinegar and the salt and enough water to cover the potatoes by an inch, bring to a simmer over medium high heat. Cook the potatoes until they are just tender, or the tip of a knife inserts easily with little to no resistance. Drain the potatoes very well and spread the potatoes out onto a baking sheet or platter to cool slightly. While the potatoes are still warm, sprinkle them with the curry powder and the vinegar and allow them the cool completely.
  2. While the potatoes are cooling, make the dressing. In a large bowl combine the Greek Yogurt, Mayonnaise, Cilantro, Salt, Curry Powder, Chili Flakes, Ground Ginger, Lime Juice, and Freshly Ground Black Pepper. Set aside in the fridge until the potatoes are cool.
  3. Once the potatoes are cool, place them in the dressing along with the peas and gently toss to combine. This potato salad filling can be made up to 2 days before making the sandwiches.
  4. To make the tomato chutney, in a small pot gently heat the oil over medium heat and add the mustard seeds. After about 15 seconds, add the curry powder and ginger. Toast the spices in the oil until fragrant (about 30 seconds). Add the tomatoes and using a sturdy whisk lightly crush the tomatoes. After cooking the tomatoes down for about 3-5 minutes add the salt, sugar, water, and chili flakes. Allow this to simmer for about 10-12 minutes or until the volume has reduced by half. The chutney should be slightly thick and have a sweet but slightly sour and spicy flavor. Hold the chutney under refrigeration for up to 10 days in the cooler at 40 F (4 C).
  5. When ready to make the sandwiches, spread 2 tablespoons of paneer cheese on one side of two slices of bread. On one of the slices, arrange ¼ cup of baby spinach then evenly spread about ½ cup of potato salad across the sandwich. Place the other slice of bread with the paneer on top of the sandwich. Brush the top and bottom of the sandwich with olive oil or ghee (clarified butter) and place in a panini press or simply toast in a pan or on a flat top until golden.
  6. Once the sandwich is toasted, slice it on a bias (diagonal), and serve alongside crispy fries and the tomato chutney that was made earlier.
  7. Serve right away and enjoy!


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