To prepare the Spicy Mint Sauce, in a jar blend mint leaves, Ishka’s Capers, a dash of the caper brine and a comfortable amount of Ishka’s Kerala Hot Sauce.
On a slice of bread, spread butter and then the spicy mint sauce evenly.
Then place slices of boiled potato and beetroot, onions and tomatoes, seasoning each layer with Ishka Caper Pepper Sprinkle.
Grate some cheese of your choice on top. Close it with another slice of bread smeared with butter and Spicy Mint sauce and toast or grill until it is golden brown and crunchy.
