Indian-Style Grilled Cheese

Preheat the oven to 425°F. Add carrot, serrano pepper, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until pepper is lightly browned and blistered, 10 to 12 minutes. Remove pepper from the baking sheet and continue to roast carrot fries until crispy and browned in places, another 3 to 5 minutes. TIP: Be sure to wash your hands and cutting board well after handling the pepper.

Add cucumber, yogurt, and a pinch of salt and pepper to a medium bowl. Toss to evenly coat the cucumbers.

Roughly chop the pepper. Place 2 slices sourdough bread on a cutting board. Spread mango chutney on each slice. Top with chopped pepper, mozzarella, and cilantro. Close sandwiches with the remaining sourdough bread slices. TIP: If you prefer less spice, omit or use less serrano pepper.

Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and mustard seeds. Cook until fragrant, 1 to 2 minutes. Add sandwiches and cook, applying pressure with a spatula, until cheese has melted and sandwiches are golden brown, 4 to 5 minutes per side. TIPS: If necessary, cook sandwiches in batches for the 4-serving meal and use additional oil for the second batch. The mustard seeds may pop, so use a lid as needed.

Cut the Indian-style grilled cheese sandwiches in half and divide between plates. Serve with carrot fries and cucumber yogurt. Dig in!