Schezwan Spicy Potato Cabbage Bread Bake

1Preheat your oven to 180°C (350°F).

2In a pan, heat the oil (1 tablespoon) over medium heat and add cumin seeds (½ teaspoon). Once they start to splutter, add the chopped green chili (1) and red chili (1). Sauté for a minute.

3Add the finely chopped cabbage (1 cup) to the pan and cook until it wilts, about 3-4 minutes.

4Stir in the mashed potatoes (2 medium), Schezwan sauce (2 tablespoons), tomato sauce (2 tablespoons), turmeric powder (½ teaspoon), red chili powder (½ teaspoon), and salt (½ teaspoon). Mix well and cook for another 2-3 minutes until everything is well combined. Remove from heat and let it cool slightly.

5Take a slice of bread and spread a generous amount of the potato-cabbage (1 cup) mixture on top. If desired, sprinkle some grated cheese (¼ cup) over the mixture.

6Place another slice of bread on top to create a sandwich. Repeat this process for the remaining slices and filling.

7Arrange the sandwiches on a baking tray and brush the tops lightly with oil (1 tablespoon).

8Bake in the preheated oven for about 15-20 minutes or until the bread is golden brown and crispy.

9Remove from the oven, let it cool for a few minutes, then cut into halves or quarters. Serve hot with extra Schezwan sauce (2 tablespoons) on the side.