12 oz. baby potatoes
1 cup (combined) fresh mint
1 jalapeño, seeded and coarsely chopped
1 fat clove garlic, crushed
1 lime, juiced
8 slices whole wheat bread, crusts trimmed
Softened butter, for spreading
1 tsp. Goan masala (I love Burlap
1 tomato, very thinly sliced
½ seedless cucumber or 2 Persian cucumbers, thinly sliced
1 small white, red, or yellow onion, very thinly sliced
8 slices sharp yellow cheddar
Pickled Indian vegetables, giardiniera, or pickled cauliflower, for serving
Indian chips or other chips, for serving
Prepare an ice bath. In a medium pot, cover the potatoes with cold water. Bring to a boil over high heat, then reduce to medium-high, salt the water, and cook until the potatoes are tender but not falling apart, 10 to 12 minutes. Using a slotted spoon, transfer the potatoes to the ice bath. When the potatoes are cool enough to handle, drain and pat dry, then thinly slice.
While the potatoes are cooking, make the herb chutney. In a mini food processor or blender, pulse the mint, cilantro, jalapeño, garlic, and lime juice until a thick paste forms. Season with salt.
Arrange 4 slices of bread on a work surface. Spread with some butter to coat evenly but lightly. Spread a liberal layer of the herb chutney on top of the butter. Toss the potatoes with the Goan masala, then arrange on top of the chutney in an even layer. Top with the tomato, cucumber, onion, and cheese. (Make sure to arrange all of the ingredients in an even layer so you get a little bit of everything in each bite.) Top with the remaining bread slices.
Preheat a panini press or heat a large cast-iron skillet over medium-low. If using a panini press, press the sandwiches until the bread is toasted and the cheese melts. If using a skillet, add the sandwiches, working in batches, if needed. Using another heavy skillet, press the sandwiches, turning once, until the bread is toasted and the cheese melts, about 3 minutes per side. Slice each sandwich diagonally and serve with the pickled vegetables and/or chips.