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Indian Grilled Cheese Sandwich

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Zesty Indian Grilled Cheese

3 slices grilled Red peppers
3 slices grilled Yellow peppers
3 slices grilled Red onions
2 slices of Jalapeno Jack Cheese
2 slices of Mozzarella cheese
2 slices of Foccacia bread
Butter for spreading and basting

Butter both sides of the 2 Foccacia bread slices generously. Place one slice in a frying pan. Note do not place the pan on burner yet. Layer the bread with a 1 slice of Jalapeno Jack cheese slice, 1 Mozzarella cheese slice. Spread 1/3 cup potato mix. Alternate the red, and yellow grilled peppers with the red onions. Now lay 1 slice of Jalapeño Cheese and I slice of the Mozzarella cheese slice. Top with second bread slice.

Place stacked sandwich on medium heat. Flip carefully when crispy and brown. Cook till both sides are golden brown and crisp. Slice each sandwich diagonally, creating 2 triangles. Yummy. Serve with fresh fruit or a salad.

Note : This recipe has been entered for the www.ilovecheese.com Hometown Grilled Cheese Recipe Contest by our very own Medini Pradhan

For Zesty Grilled vegetables

2 teaspoons Olive oil
2 tablespoons Orange juice
½ teaspoon Salt
1 teaspoon Black pepper powder
2 teaspoons fresh cilantro leaves
1 large Red bell pepper, sliced in rings (Approximately 10 slices)
1 large Yellow bell pepper, sliced in rings (Approximately 10 slices)
1 small Red Onion, sliced in rings (Approximately 10 slices)

In a bowl, whisk together the oil and orange juice. Add the black pepper powder and salt. Whisk well. Add cilantro leaves to dressing. Place the dressing on a plate. Place all red and yellow bell peppers and red onion in the dressing and marinate for a few minutes. Place the marinating vegetables on a hot grill. Turn with tongs and baste, grilling until softened and slightly browned.

For Zesty potato filling

2–3 potatoes, peeled, boiled and mashed
1 tablespoon oil
1 small red onion, finely chopped
1 teaspoon Garam masala – or – Curry Powder
2 tablespoons fresh ginger paste
2 tablespoons finely chopped cilantro leaves
1 teaspoon finely chopped green chili
Dash lemon juice
Salt to taste

Boil the potatoes in salted water. Mash and keep aside. Heat oil and sauté chopped onions until golden brown. Add garam masala (or curry powder), stir in and heat for approximately for a few seconds. Add the ginger paste, cilantro leaves and green chili, sauté one additional minute. Add to mashed potatoes and mix well. Add the lemon juice and salt to taste. Mix well.

Note : Quantity of potato mix will depend on size of potatoes. You'll get between 1 to 2 cups. Allowing 1/3 cup potato mix per sandwich.

 

 

 

 




 

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