Dice and boil the diced potatoes in salted water until just tender

Blitz the chopped carrot, capsicum, and tomatoes in a blender until smooth.

When the potatoes are done cooking, drain and allow to cool. Once cooled, combine the potatoes with mayonnaise, handful of shredded cheese, chopped parsley, and sliced spring onions in a mixing bowl. Stir until the mixture is evenly coated and creamy, then set aside.

Spread a generous layer of the homemade tomato sauce, then top with small a handful of the cheese, and a couple of spoonfuls of the potato salad mixture.

Close the sandwiches. Spread a little mayonnaise on the outside of the bread.

Carefully place the sandwiches in the pan and cook until the bread is golden and crisp and the cheese has melted, flipping once during cooking.

Remove the sandwiches from the pan and allow to rest briefly before slicing and serving.