Samosa Grilled Cheese Sandwiches
I created a fun spin on traditional grilled cheese by adding samosa flavors. This vegetarian sandwich is hearty, comforting and flavorful and will satisfy even the pickiest eater. —Chetna Macwan, Monroeville, Alabama
Ingredients
- 1/4 cup canola oil
- 5 medium red potatoes, peeled and grated
- 3 medium carrots, peeled and grated
- 1 cup fresh or frozen peas
- 1/3 cup water
- 4 tablespoons fresh lemon juice
- 3 teaspoons garam masala
- 3 teaspoons sugar
- 3 teaspoons salt
- 2 teaspoons chili powder
- 1 medium onion, finely chopped
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup butter, softened
- 12 slices sourdough bread
- 12 slices cheddar cheese or Buffalo cheddar cheese
Directions
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1In a Dutch oven or large skillet, heat oil over medium heat. Add potatoes, carrots and peas; cook until vegetables begin to soften, 8-10 minutes. Add water, lemon juice, garam masala, sugar, salt and chili powder; stir to combine. Cover; cook until vegetables are very tender, 10-15 minutes longer, stirring occasionally.
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2Add onion and cilantro, cook 3-5 minutes longer. Remove from heat.
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3In batches, spread softened butter on 1 side of each of 2 slices of bread. Place 1 slice, buttered side down, in a large skillet or electric griddle over medium-low heat. Top with 1 slice of cheese and one-sixth of samosa filling. Top the filling with a second slice of cheese and the second slice of bread, buttered side up.
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4Cook until golden brown on the bottom, 2-3 minutes. Flip sandwiches; cook until golden brown on the bottom, 2-3 minutes longer. Serve immediately.
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