Name: Indian-Spiced Grilled Cheese with Carrot Chutney & Apricot-Mint Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 apricots; 1 ½ heads butter (Boston) lettuce; 6 medium carrots; 1 small pkg fresh mint; 1 ½ (227 g) pkgs fresh mozzarella cheese; 12 slices sourdough bread; black pepper; brown sugar; cumin, ground; extra virgin olive oil; garam masala; salt; white wine vinegar

Indian-Spiced Grilled Cheese with Carrot Chutney & Apricot-Mint SaladIndian-Spiced Grilled Cheese with Carrot Chutney & Apricot-Mint Salad — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

6 apricots

1 ½ heads butter (Boston) lettuce

6 medium carrots

1 small pkg fresh mint

1 ½ (227 g) pkgs fresh mozzarella cheese

12 slices sourdough bread

black pepper

brown sugar

cumin, ground

extra virgin olive oil

garam masala

salt

white wine vinegar

Instructions

Wash and dry the fresh produce.

Peel, trim, and coarsely grate carrots. Place in a medium saucepan.

Add water, vinegar, sugar, and spices to the pan with the carrot. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium-low and simmer, stirring occasionally, until carrots are soft and most of the liquid has evaporated, about 10 minutes. Remove chutney from heat.

Meanwhile, place oil, vinegar, salt, and pepper in a large bowl. Whisk to combine the dressing.

Halve apricots lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into thin slices and add to the bowl with the dressing.

Pick mint leaves off the stems; discard stems and roughly chop the leaves. Add half to the bowl with the dressing and set aside. (Reserve remaining mint for the sandwiches.)

Slice mozzarella into thin rounds.

When the carrot chutney is done, place the bread slices on a flat surface. Layer mozzarella, chutney, and reserved mint over half of the slices, then cover sandwiches with the remaining bread slices.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, place sandwiches in the skillet and cook until the bottoms are golden brown, 2-4 minutes.

Remove the sandwiches to a plate and add more oil to the skillet. Return sandwiches to the skillet, browned-side up, and cook until golden brown on the other side and the cheese is melted, 2-4 minutes more. Once done, transfer to a cutting board and slice in half.

Meanwhile, chop or tear lettuce into bite-sized pieces. Add to the bowl with the dressing and apricots, then toss to combine the salad.

To serve, divide salad and sandwiches between plates. Enjoy!

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