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Dolma-Stuffed Grilled Cheese with Lemon-Dill Potato Wedges & Toum
2 or 4 Serving Dinner

Dolma-Stuffed Grilled Cheese Sandwiches

with Lemon-Dill Potato Wedges & Toum

"Dolma" refers to stuffed vegetables from Middle Easterner and Mediterranean cuisines. Iconic Greek stuffed grape leaves are delicious little bundles of rice seasoned with onion, dill, and mint. We layer these into grilled cheese sandwiches and serve them with lemony potatoes and a bold, creamy garlic sauce.

Tags: Soy-Free Nut-Free Less Prep
SERVINGS
PREP & COOK TIME
30 min
CALORIES
700
FAT
28g
CARBOHYDRATES
100g
PROTEIN
13g

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INGREDIENTS

  1. 2 russet potatoes, cut into wedges
  2. 0.25 oz parsley, leaves and tender stems roughly chopped
  3. 4 oz roasted red peppers, drained
  4. 1/4 cup vegan mayo
  5. 1 lemon, zested and juiced (divided)
  6. 2 garlic cloves, peeled and minced
  7. 4 sourdough bread slices
  8. 2 oz vegan mozzarella
  9. 4 oz stuffed grape leaves (dolmas), halved lengthwise
  10. 1 tsp dried dill
  11. 2 tbsp + 1 tsp olive oil*
  12. Salt*
  13. Pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
700
FAT
28g
CARBOHYDRATES
100g
PROTEIN
13g

Get Recipes Delivered

INSTRUCTIONS

1
Bake the potato wedges

Preheat oven to 425°F. Combine potato, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Bake until potato wedges are golden brown and fork-tender, 20 to 25 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Make the red pepper relish

Stir together parsley, roasted red peppers, 1 tsp olive oil, and a pinch of salt and pepper in small bowl and set aside. (4-serving meal: use 2 tsp olive oil)

3
Make the toum

Stir together mayo, lemon juice, garlic, and a pinch of salt in small bowl and set aside.

4
Assemble the sandwiches

Place 2 sourdough slices on clean work surface. Spread just 1 tbsp toum on each slice and divide red pepper relish between slices. Top with mozzarella and stuffed grape leaves. Close sandwiches with remaining sourdough slices.

5
Cook the grilled cheese

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add sandwiches and cook until golden brown and cheese has melted, 2 to 3 minutes per side. (4-serving meal: use 2 tbsp olive oil) (TIP: If the bread is getting too dark but cheese hasn't melted yet, lower your heat.)

6
Finish the lemon-dill potato wedges and serve

Add lemon zest, dill, and a pinch of salt and pepper to potatoes and toss to combine. Cut dolma-stuffed grilled cheese sandwiches in half and transfer to serving plates. Serve with lemon-dill potato wedges and extra toum for dipping. Enjoy!

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