Dahi Toast-Ish Grilled Cheese
Servings Prep Time
2sandwiches 10minutes
Cook Time
15minutes
Servings Prep Time
2sandwiches 10minutes
Cook Time
15minutes
Ingredients
  • 2Tbsp Pickle Creek Roasted Garlic Infused Olive Oil
  • 3/4tsp black mustard seeds
  • 12fresh curry leaves
  • 1/4medium red onion, finely chopped
  • 1small Indian green or serrano pepper, finely chopped
  • 1/2c plain, low-fat Greek yogurt
  • 1/4c cilantro, finely chopped
  • 1/2tsp salt
  • 1/4tsp black pepper
  • 2-3Tbsp Pickle Creek Prairie Fire Infused Olive Oil
  • 4large slices sourdough bread
  • cilantro chutney
Instructions
  1. Heat 2 Tbsp Roasted Garlic oil in a small saucepan over low heat until just warm. Add mustard seeds and let cook for about 10 sec, then remove pan from heat and stir in curry leaves. Set aside.
  2. Mix together onion, hot pepper, yogurt, cilantro, salt, and black pepper and spread yogurt mixture onto 2 slices of bread; top with the other 2 slices of bread.
  3. Heat a large skillet over medium heat. Add Prairie Fire Olive Oil to coat the bottom of the skillet. (If you’re not sure about using that much heat, use part Roasted Garlic and part Prairie Fire Olive Oil). Place the 2 sandwiches in the skillet and cook until bread is golden brown, 3-4 minutes. Flip and cook another 3-4 min, until the other side is also golden brown.
  4. Plate the sandwiches. Drizzle with the curry leaf oil and serve with cilantro chutney. Enjoy!