2TbspPickle Creek Roasted Garlic Infused Olive Oil
3/4tspblack mustard seeds
12freshcurry leaves
1/4mediumred onion, finely chopped
1small Indian green or serrano pepper, finely chopped
1/2cplain, low-fat Greek yogurt
1/4ccilantro, finely chopped
1/2tspsalt
1/4tspblack pepper
2-3TbspPickle Creek Prairie Fire Infused Olive Oil
4large slicessourdough bread
cilantro chutney
Instructions
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.
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.
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.
Plate the sandwiches. Drizzle with the curry leaf oil and serve with cilantro chutney. Enjoy!