Dolma-Stuffed Grilled Cheese Sandwiches

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. Add lemon zest, dill, and a pinch of salt and pepper to potatoes and toss to combine. Set aside. (4-servings: use 2 tbsp olive oil)

Meanwhile, stir together parsley, roasted red peppers, 1 tsp olive oil, and a pinch of salt and pepper in small bowl. In separate small bowl, stir together mayo, lemon juice, garlic, and a pinch of salt. (4-servings: use 2 tsp olive oil)

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

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-servings: use 2 tbsp olive oil) (TIP: If bread is getting too dark but cheese hasn't melted yet, lower heat.)

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!