Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Heat the vegetable oil in a large ovenproof non-stick frying pan over a medium heat and cook the cumin, mustard and nigella seeds for a few minutes until fragrant, then tip into a bowl to cool slightly. Wipe out the pan.
Add the grated cheese to the spices, along with the ginger, chilli and a little seasoning, and mix well.
Put the bloomer slices onto a chopping board and spread each with mayonnaise and sprinkle with a few cumin and nigella seeds. Turn each slice over and spread over the mango chutney and divide the chilli-cheese mixture on 2 of the slices. Put the other 2 slices on top.
Reheat the pan over a medium heat and fry both of the sandwiches for 2-3 minutes on each side or until the bread is a deep golden, then put the pan into the oven for 5 minutes until the cheese is oozing and melted. Cut each in half and serve with more chutney, if you like.