Skip to main content
Indian-Style Grilled Cheese with Mango Chutney & Carrot Fries
2 or 4 Serving Dinner

Indian-Style Grilled Cheese

with Mango Chutney & Carrot Fries

Tags: <600 Calories, Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
520
FAT
10g
CARBOHYDRATES
95g
PROTEIN
12g


Get Recipes Delivered

INGREDIENTS

  1. 4 carrots, peeled and cut into 4-inch pieces
  2. 1 serrano pepper, trimmed and halved lengthwise
  3. 1 cucumber, diced
  4. ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  5. 4 slices sourdough bread
  6. ¼ cup mango chutney
  7. 2 oz vegan mozzarella
  8. ½ oz fresh cilantro, roughly chopped
  9. 2 garlic cloves, peeled and thinly sliced
  10. 1 oz fresh ginger, peeled and minced
  11. 1 tbsp brown mustard seeds
  12. Salt and pepper*
  13. 3 tbsp + 2 tsp olive oil*
  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: tree nut (cashew, coconut), wheat
Tools: Large nonstick skillet with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
520
FAT
10g
CARBOHYDRATES
95g
PROTEIN
12g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 425°F. Add carrot, pepper, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until pepper is lightly browned and blistered, 10 to 12 minutes. Remove pepper from the baking sheet and continue to roast carrot fries until crispy and browned in places, another 3 to 5 minutes. (4-serving meal: use 4 tsp olive oil) TIPS: Be sure to wash your hands and cutting board well after handling the pepper.You will remove the pepper from the baking sheet first, and leave the carrots to continue roasting.

2
Make the cucumber yogurt

Add cucumber, yogurt, and a pinch of salt and pepper to a medium bowl. Toss to evenly coat the cucumbers.

3
Build the sandwich

Roughly chop the pepper. Place 2 slices sourdough bread on a cutting board. Spread mango chutney on each slice. Top with pepper, mozzarella, and cilantro. Close sandwiches with the remaining sourdough bread slices. (4-serving meal: use 4 sliced bread ) TIP: If you prefer less spice, omit or use less serrano pepper.

4
Grill the grilled cheese

Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and mustard seeds. Cook until fragrant, 1 to 2 minutes. 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 6 tbsp olive oil) TIPS: If necessary, cook sandwiches in batches for the 4-serving meal and use additional oil for the second batch. The mustard seeds may pop, so use a lid if necessary.

5
Serve

Cut the Indian-style grilled cheese sandwiches in half and divide between plates. Serve with carrot fries and cucumber yogurt. Dig in!

SIMILAR RECIPES