This has been probably my most made recipe in my freshman year of uni. I'd make and store the sandwich stuffing in the friggy in bulk at 3 am in the night when the community support guards weren't on rounds (we weren't allowed to use induction pans in our pantry so I'd just sneakin in and cook way late into the night to avoid getting caught) (I was caught a total of 5 times in the whole period, hopefully by 5 different guards, and all those 5 times I pretended as if I didn't knew about the not using induction rule in our catered accommodation halls).

Ingredients

3 potatoes
1/2 tsp of chilli powder
1/2 tsp of chilli flakes
2 tbsp of mayo*
2 tbsp of ketchup*
1/2 tsp of oregano
1/2 tsp of cumin seed
1/2 tsp of turmeric powder
1 large onion chopped
3-4 green chillies chopped
2 tbsp of ghee/oil
1/2 cup of peas
1 tbsp of ginger garlic paste*
Cheese Slices
Salt to taste

Instructions

1. Boil the potatoes.
2. Heat the oil in a pan and add the cumin seed. Let it fry for a minute.
3. Now add the finely chopped onions and green chilis and the ginger garlic paste. Fry the onions till slightly golden brown.
4. Add the peas, and powdered spices and mix well.
5. Now add the boiled potatoes and mash them well.
6. Add salt, ketchup and mayo and thoroughly mix it.
7. The stuffing batter is now ready so let's get a few bread slices and add mayo to one side, then add the stuffing. Finally top it off with a cheese slice before closing off with the bread slice.
8. Apply butter to the bread on both side and throw it in the pan. Cook until slightly crispy.
9. Slice the sandwiches in half and serve it with some ketchup.

I usually use brown bread since I feel like it feel more crispy and crunchy but you could use white bread as well. I mean I am not picky, sometimes I just mix and match and use both. White on one side and the brown on the other side. It's weird I know.