Samosa Grilled Cheese Sandwiches

Total Time Prep: 20 min. Cook: 40 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
I created a fun spin on traditional grilled cheese by adding samosa flavors. This vegetarian sandwich is hearty, comforting and flavorful and will satisfy even the pickiest eater. —Chetna Macwan, Monroeville, Alabama

Ingredients

  • 1/4 cup canola oil
  • 5 medium red potatoes, peeled and grated
  • 3 medium carrots, peeled and grated
  • 1 cup fresh or frozen peas
  • 1/3 cup water
  • 4 tablespoons fresh lemon juice
  • 3 teaspoons garam masala
  • 3 teaspoons sugar
  • 3 teaspoons salt
  • 2 teaspoons chili powder
  • 1 medium onion, finely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup butter, softened
  • 12 slices sourdough bread
  • 12 slices cheddar cheese or Buffalo cheddar cheese

Directions

  1. In a Dutch oven or large skillet, heat oil over medium heat. Add potatoes, carrots and peas; cook until vegetables begin to soften, 8-10 minutes. Add water, lemon juice, garam masala, sugar, salt and chili powder; stir to combine. Cover; cook until vegetables are very tender, 10-15 minutes longer, stirring occasionally.
  2. Add onion and cilantro, cook 3-5 minutes longer. Remove from heat.
  3. In batches, spread softened butter on 1 side of each of 2 slices of bread. Place 1 slice, buttered side down, in a large skillet or electric griddle over medium-low heat. Top with 1 slice of cheese and one-sixth of samosa filling. Top the filling with a second slice of cheese and the second slice of bread, buttered side up.
  4. Cook until golden brown on the bottom, 2-3 minutes. Flip sandwiches; cook until golden brown on the bottom, 2-3 minutes longer. Serve immediately.

Nutrition Facts

1 sandwich: 514 calories, 37g fat (17g saturated fat), 76mg cholesterol, 1712mg sodium, 30g carbohydrate (7g sugars, 4g fiber), 18g protein.

I created a fun spin on traditional grilled cheese by adding samosa flavors. This vegetarian sandwich is hearty, comforting and flavorful and will satisfy even the pickiest eater. —Chetna Macwan, Monroeville, Alabama
Recipe Creator

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