Samosa Grilled Cheese

There’s always a good reason to whip up a grilled cheese. Snow day? Melty cheese toasties come to the rescue. Midnight snack? There’s nothing better than a golden grilled triangle. Whatever the occasion or the craving, a homemade grilled cheese just hits the spot—as long as your ingredients are sound. Quality bread, lots of butter (or mayo) and a flavorful melting cheese (like cheddar) are all you need for the classic version.

But sometimes the classics call for something extra. This samosa grilled cheese borrows the best parts of a flaky, veggie-filled samosa and tucks them into a crispy, cheesy package. The result is an unexpected yet welcome combination of two of the greatest handheld foods.

Samosa Grilled Cheese Ingredients

• Samosa veggies: A savory mix of grated potatoes, carrots, frozen peas and chopped onions brings samosa vibes to this grilled cheese sandwich. Be sure to wash and peel the carrots and potatoes before running them over a box grater for the best texture. We opted for red potatoes in this recipe, but Yukon Golds are great, too.
• Fresh lemon juice: Lemon juice adds a bit of citrus and zing. If you’re a serious lemon lover, you could grate some zest into the filling as well.
• Seasonings: This is where those signature samosa flavors really come to life. Garam masala and chili powder bring a warm, spiced kick, while a bit of sugar and salt help balance everything out.
• Herbs: A handful of roughly chopped cilantro leaves makes a world of difference in terms of bright, herbaceous flavor, so whatever you do, don’t skip this step. All out of cilantro? Torn mint is another way to go.
• Bread: Sourdough is the undisputed winner for making the best grilled cheese, but you can use any type of sandwich bread you prefer.
• Cheddar cheese: Punchy cheddar pairs perfectly with the samosa filling. We prefer sliced cheese here since it’s easier to layer and keep contained with all that filling, but shredded cheddar would also work. The only non-negotiable? Don’t go overboard, or things could get messy once that cheese starts to melt.

Directions

Step 1: Cook the filling

In a Dutch oven or large skillet, heat the oil over medium heat. Add the potatoes, carrots and peas, and cook until the veggies begin to soften, 8 to 10 minutes. Add the water, lemon juice, garam masala, sugar, salt and chili powder, and give everything a good stir. Cover the pan and cook the vegetables until they’re fork-tender, about 10 to 15 minutes, stirring occasionally.

Add the onion and cilantro to the skillet, and cook for another three to five minutes. Remove the pan from the heat.

Step 2: Grill the sandwiches

Working in batches, spread the softened butter on one side of each slice of bread. Place the buttered side down in a large skillet or electric griddle over medium-low heat. Top the bread with one slice of cheese and one-sixth of the samosa filling. Top the filling with a second slice of cheese and the second slice of bread, buttered side up. Cook the sandwiches until they’re golden brown on the bottom, about two to three minutes.

Editor’s Tip: Using the tip of a spatula, tuck the filling inside the bread around the edges so you don’t run the risk of it spilling out, mid flip.

Step 3: Flip the sandwiches

Carefully flip the sandwiches and cook the other side until it’s golden brown, two to three minutes longer. Serve the sandwiches immediately.

Samosa Grilled Cheese Variations

• Add meat: Trying to prioritize protein? Cubed ham, shredded chicken or turkey, and diced chorizo are all delicious additions. Just add the cooked meat to the veggie filling at the end to warm it through before assembling the grilled cheeses.
• Make them vegan: Two simple swaps can make these vegetarian sandwiches vegan. First, replace the cheddar cheese with a vegan, nondairy slice. Then, use vegan butter or a plant-based oil spray like avocado oil as a swap for butter.
• Turn up the heat: If you prefer a spicier sandwich, add a finely diced jalapeno or serrano pepper to the filling, or a pinch of cayenne for a little kick.
• Add a dipping sauce: Because what’s a grilled cheese without a good dunker? Cilantro or mint chutney, tamarind chutney or a spicy mayo would all be excellent pairings.

How to Store Samosa Sandwiches

Wrap each cooled sandwich in parchment paper, then wrap it tightly with aluminum foil. The parchment will help soak up any extra grease and keep things from sticking, making reheating a breeze. When you’re ready to dig in again, pop the sandwiches in a skillet, toaster oven or oven until it’s warmed through and crispy on the outside.

As for how long they’ll last in your fridge, we recommend four days max. Any longer than that and the bread can start to get soggy, and the veggies can lose their texture. Honestly, that shouldn’t be a problem—you’re not going to want to leave even a crumb behind!

Can you make samosa sandwiches ahead of time?

These samosa sandwiches can be made ahead of time, with a few small caveats. The sandwich itself is best enjoyed immediately, but you can make the filling ahead of time, then assemble and grill the sandwiches once you’re ready to eat.

Our suggested method? A day ahead of time, follow Steps 1 and 2, but leave out the cilantro. Store the filling in a sealed container in the fridge. Then, when you’re ready to make the sandwiches, simply stir in the fresh cilantro and get to stacking.

Can you freeze samosa grilled cheese?

We don’t recommend freezing samosa grilled cheese sandwiches. They’re best enjoyed fresh, as the bread can turn soggy and the filling can lose some of its texture after freezing and thawing. And let’s be honest, a less-than-crispy grilled cheese just doesn’t sound so tempting.

Samosa Grilled Cheese Sandwich Tips

Should I use butter or mayonnaise to make samosa grilled cheese sandwiches?

Room-temperature, softened butter is our favorite option for making samosa grilled cheese sandwiches. Mayonnaise will also work and can help the bread turn nice and golden, but we prefer the rich flavor that butter brings. Another alternative is sprayable ghee. The spray nozzle ensures you cover every last corner, and you can even give the bread another quick spritz after you flip the sandwich for an extra-golden finish.

What is the best type of bread for a samosa sandwich?

A soft bread like sourdough is sturdy enough to hold the sandwich ingredients together without overpowering the flavors of the samosa. That said, feel free to get creative! Ciabatta, whole-wheat sandwich bread or country-style French baguette would all be great options. Even plain ol’ white bread will do if that’s all you have on hand. What we would avoid, however, is anything too flavored or fussy, like olive-studded focaccia or extra-seedy crisps.

Do I need a panini maker to make samosa sandwiches?

You can use a panini maker for samosa sandwiches, and it’s a good option if you’re looking for a more hands-off approach. We went the traditional route and used a skillet for these samosa sandwiches, but if you’re partial to a smash-style, extra-pressed grilled cheese, then by all means, feel free to use a panini maker. You can also place a heavy pot or pan on top of the sandwich as it cooks in the skillet to help press it down and melt the cheese.