Dolma-Stuffed Grilled Cheese

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

Add parsley, roasted red peppers, 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).

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

Place half the 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.

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 the bread is getting too dark, lower the heat.

Add lemon zest, dill, and a pinch of salt and pepper to the potato wedges and toss to combine. 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!