Spicy Chutney Grilled Cheese (Impression)
Melty cheese, fragrant cilantro dip, and spiced peppers pack a fun punch in this mashup on classic cheese sandwiches with Indian vibes.
# Liste des ingrédients:
→ Bread Layers
01 -
6-8 slices of bread
02 -
1-2 tablespoons of softened butter
03 -
10-12 slices of your favorite cheese
→ Bell Pepper Mixture
04 -
1 tablespoon cooking oil
05 -
1 teaspoon garam masala spice
06 -
2 teaspoons taco spice mix
07 -
2 cups diced bell peppers (red and green in equal amounts)
→ Zesty Mayo Spread
08 -
1/3 cup plain mayonnaise
09 -
1/2 teaspoon of Chili Garlic Sauce, Sriracha, or Thecha Chutney
→ Herby Cilantro Sauce
10 -
1 generous bunch of cilantro (trim 1 inch off the stems)
11 -
4 peeled cloves of garlic
12 -
A small piece of ginger (about 1/2 inch)
13 -
3 chilies (Serrano or Jalapeño), roughly cut up
14 -
1 teaspoon powdered cumin
15 -
3 tablespoons unsalted peanuts
16 -
1/4 teaspoon salt (or adjust to taste)
17 -
Add small splashes of water if needed for blending
→ Enhanced Tomato Soup
18 -
1/2 teaspoon garlic, finely minced
19 -
1/2 teaspoon ginger, minced
20 -
1 can (310g) of condensed tomato soup
21 -
1 tablespoon of ketchup
22 -
2 tablespoons chopped fresh cilantro
23 -
1 teaspoon soy sauce
24 -
2 tablespoons chili garlic paste
25 -
1/2 teaspoon powdered cumin
26 -
1 tablespoon of oil for cooking
# Étapes de préparation:
01 -
In a blender, add the cilantro leaves, garlic cloves, ginger, chopped chilies, cumin powder, peanuts, and a pinch of salt. Blend everything until smooth. Add a little water one spoonful at a time if the mixture is too thick, but keep it spreadable. You don’t want it too runny!
02 -
In a large frying pan, warm up some oil over medium heat. Throw in the diced peppers and cook for a few minutes, keeping them slightly crunchy. Sprinkle the taco spices and garam masala, giving it all a stir for 1-2 minutes before turning off the heat. No need to add extra salt; the other toppings cover it.
03 -
Take a small bowl and mix the mayonnaise with Thecha Chutney, Sriracha, or any chili garlic sauce until it blends smoothly.
04 -
On a hot non-stick frying pan, melt a thin layer of butter over medium heat. Lay down two slices of bread. Spread a thin layer of mayo mixture on one, top it with pepper filling, cheese slices, and a generous swipe of cilantro sauce. Cover it with the second bread slice. Flip carefully and cook on both sides over low heat till the cheese melts and it turns wonderfully golden.
05 -
Heat up some oil in a medium pot. Stir in ginger and garlic, letting them soften lightly. Add chili garlic paste, ketchup, powdered cumin, soy sauce, and fresh cilantro. Mix well. Pour in condensed tomato soup along with one can of water. Bring everything to a soft simmer, then take it off the stove.
06 -
Cut the toasted sandwiches into halves or quarters. Serve alongside a bowl full of hot tomato soup for dipping, and dig in!
# Informations complémentaires:
01 -
For the best texture, cook peppers quickly on high heat to avoid steam making them soggy.
02 -
Cilantro sauce stays fresh in a sealed container in the fridge for up to 3 days.