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

Dolma-Stuffed Grilled Cheese

with Lemon-Dill Potato Wedges & Toum

Tags: Soy-Free, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
780
FAT
39g
CARBOHYDRATES
98g
PROTEIN
13g

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INGREDIENTS

  1. 2 russet potatoes, sliced lengthwise into wedges
  2. ¼ oz fresh parsley, leaves and tender stems roughly chopped
  3. 4 oz roasted red peppers, drained and chopped
  4. 3 oz vegan mayo
  5. 1 lemon, zested and juiced (divided)
  6. 2 garlic cloves, minced
  7. 4 slices sourdough bread
  8. 2 oz vegan mozzarella cheese
  9. 4 stuffed grape leaves (dolmas), halved lengthwise
  10. 1 tsp dried dill
  11. 2 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
780
FAT
39g
CARBOHYDRATES
98g
PROTEIN
13g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Bake the potato wedges

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

2
Make the red pepper relish

Add parsley, roasted red pepper, 1 tsp olive oil, and pinch of salt and pepper to a small bowl, stir to combine, and set aside. (4-serving meal: use 2 tsp olive oil)

3
Make the toum

Add mayo, lemon juice, garlic, and a pinch of salt to a small bowl, stir to combine, and set aside.

4
Assemble the sandwiches

Place 2 slices of sourdough bread on a cutting board. Spread 1 tbsp toum on each slice, and divide the red pepper relish between the two slices. Top with mozzarella and stuffed grape leaves. Close sandwiches with the remaining bread slices.

5
Cook the grilled cheese

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sandwiches and cook, applying pressure with a spatula, until cheese has melted and sandwiches are golden brown, 4 to 5 minutes per side. (4-serving meal: use 2 tbsp olive oil) TIP: If your bread is getting too dark, lower the heat.

6
Finish the lemon-dill potato wedges and serve

Add potato wedges, lemon zest, dried dill, and a pinch of salt and pepper to a medium bowl and toss. Cut the dolma-stuffed grilled cheese sandwiches in half. Divide the grilled cheese sandwiches and lemon-dill potato wedges between plates. Serve with toum on the side for dipping. Enjoy!

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