Bombay Toast

I had some Aloo Gobhi, made in the style of Indian-ish, left over and that is a possible ingredient in her version of Bombay toast, as well as a fresh loaf of bread from our bread CSA, which is a fantastic sourdough bread we get every other week and is just so good you should drop all your other dining plans and eat.  So a match made in heaven, in other words.  I made this straight on the griddle, and then I fished out the panini griddle and made one that way.  For my taste, the variation on a grilled cheese is the best way.  Another thing that I discovered is that some people actually make this as French Toast, and kind of multi-culture mash-up taken one step further that I might try.
 

• ¹/₂ cup leftover potato-based sabzi (Roasted Aloo Gobhi is the author's personal favorite)
  
• 2 slices multigrain bread
  
• ¹/₄ cup grated cheddar cheese (1 ounce; optional)
  
• Olive oil or butter, for cooking
  
• Ketchup, for serving
  

1. Mash the sabzi lightly with a fork to make it easy to spread.
2. Spread the sabzi evenly over one slice of bread, sprinkle with the cheese (if using), and top with the other slice. (Note that if you’re making the sandwich in a pan, not on a panini press, it’s worth including the cheddar cheese to help bind the sandwich together.)
3. If you have a panini press, heat it on medium, swipe a little oil or butter over the plates, and press the sandwich until the bread turns golden brown with crispy edges.
4. if you don’t have a panini press, heat a skillet over medium heat, swipe the surface with a little oil or butter, and put the sandwich in the pan. Set a heavy plate on top to weigh it down and cook for a minute on each side.