- 3 slices grilled Red peppers
- 3 slices grilled Yellow peppers
- 3 slices grilled Red onions
- 2 slices of Jalapeno Jack Cheese
- 2 slices of Mozzarella cheese
- 2 slices of Foccacia bread
- Butter for spreading and basting
Butter both sides of the 2 Foccacia bread slices
generously. Place one slice in a frying pan. Note do not place the pan on burner
yet. Layer the bread with a 1 slice of Jalapeno Jack cheese slice, 1 Mozzarella
cheese slice. Spread 1/3 cup potato mix. Alternate the red, and yellow grilled
peppers with the red onions. Now lay 1 slice of Jalapeño Cheese and I slice of
the Mozzarella cheese slice. Top with second bread slice.
Place stacked sandwich on medium heat. Flip carefully
when crispy and brown. Cook till both sides are golden brown and crisp. Slice
each sandwich diagonally, creating 2 triangles. Yummy. Serve with fresh fruit or
a salad.
Note : This recipe has been entered for the www.ilovecheese.com
Hometown Grilled Cheese Recipe Contest by our very own Medini Pradhan
For Zesty Grilled vegetables
- 2 teaspoons Olive oil
- 2 tablespoons Orange juice
- ½ teaspoon Salt
- 1 teaspoon Black pepper powder
- 2 teaspoons fresh cilantro leaves
- 1 large Red bell pepper, sliced in rings
(Approximately 10 slices)
- 1 large Yellow bell pepper, sliced in rings
(Approximately 10 slices)
- 1 small Red Onion, sliced in rings (Approximately 10
slices)
In a bowl, whisk together the oil and orange juice. Add
the black pepper powder and salt. Whisk well. Add cilantro leaves to dressing.
Place the dressing on a plate. Place all red and yellow bell peppers and red
onion in the dressing and marinate for a few minutes. Place the marinating
vegetables on a hot grill. Turn with tongs and baste, grilling until softened
and slightly browned.
For Zesty potato filling
- 2–3 potatoes, peeled, boiled and mashed
1 tablespoon oil
1 small red onion, finely chopped
1 teaspoon Garam masala – or – Curry Powder
2 tablespoons fresh ginger paste
- 2 tablespoons finely chopped cilantro leaves
1 teaspoon finely chopped green chili
Dash lemon juice
Salt to taste
Boil the potatoes in salted water. Mash and keep aside.
Heat oil and sauté chopped onions until golden brown. Add garam masala (or
curry powder), stir in and heat for approximately for a few seconds. Add the
ginger paste, cilantro leaves and green chili, sauté one additional minute. Add
to mashed potatoes and mix well. Add the lemon juice and salt to taste. Mix
well.
Note : Quantity of potato mix will depend on size of
potatoes. You'll get between 1 to 2 cups. Allowing 1/3 cup potato mix per
sandwich.
