Dolma-Stuffed Grilled Cheese Sandwiches
with Lemon-Dill Potato Wedges & Toum
"Dolma" refers to stuffed vegetables from Middle Eastern 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.
INGREDIENTS
- 2 russet potatoes, cut into wedges
- 0.25 oz parsley, leaves and tender stems roughly chopped
- 4 oz roasted red peppers, drained
- 1/4 cup vegan mayo
- 1 lemon, zested and juiced (divided)
- 2 garlic cloves, peeled and minced
- 4 sourdough bread slices
- 2 oz vegan mozzarella
- 4 oz stuffed grape leaves (dolmas), halved lengthwise
- 1 tsp dried dill
- 2 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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)
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)
Stir together mayo, lemon juice, garlic, and a pinch of salt in small bowl and set aside.
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.
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.)
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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