Chutney Grilled Cheese (Print Version)

# Ingredients:

→ Sandwich Base

01 - 6-8 slices sandwich bread
02 - 10-12 slices cheese
03 - 1-2 tablespoons butter

→ Bell Pepper Filling

04 - 2 cups chopped bell peppers (1 green + 1 red)
05 - 1 teaspoon garam masala
06 - 2 teaspoons taco seasoning
07 - 1 tablespoon oil

→ Spicy Mayo

08 - 1/3 cup mayonnaise
09 - 1/2 teaspoon Thecha Chutney (or Sriracha/Chili Garlic Sauce)

→ Cilantro Chutney

10 - 1 large bunch cilantro, roughly chopped (bottom 1 inch of stems removed)
11 - 4 large cloves garlic, peeled
12 - 1/2 inch piece ginger
13 - 3 Serrano or Jalapeño chilies, roughly chopped
14 - 1 teaspoon cumin powder
15 - 3 tablespoons unsalted peanuts
16 - 1/4 teaspoon salt, or to taste
17 - Water as needed

→ Upgraded Tomato Soup

18 - 1 can (310g) condensed tomato soup
19 - 1/2 teaspoon minced ginger
20 - 1 teaspoon minced garlic
21 - 2 tablespoons chili garlic sauce
22 - 1/2 teaspoon cumin powder
23 - 1 tablespoon soy sauce
24 - 2 tablespoons finely chopped cilantro
25 - 1 tablespoon ketchup
26 - 1 tablespoon oil

# Instructions:

01 - Combine cilantro, garlic, ginger, chilies, cumin powder, peanuts, and salt in a small blender. Pulse until smooth, adding water 1-2 tablespoons at a time as needed. The chutney should be spreadable but not watery to prevent the sandwich from becoming soggy.
02 - Heat oil in a large skillet over medium-high heat. Add chopped bell peppers and cook for 3-4 minutes until slightly softened but not mushy. Add taco seasoning and garam masala. Stir for about 2 minutes then remove from heat. Do not add salt as other components provide sufficient seasoning.
03 - Combine mayonnaise and Thecha Chutney (or alternative sauce) in a small bowl, stirring until fully incorporated.
04 - Melt thin slices of butter in a large non-stick skillet over medium heat. Place two bread slices in the skillet. Layer one slice with one or two pieces of cheese. On the other slice, spread a small amount of spicy mayo, top with cheese, bell pepper mixture, and cilantro chutney spread evenly. Carefully flip the cheese-only slice onto the loaded slice. Cook over low heat until golden brown on both sides and cheese has melted completely.
05 - Heat oil in a large pot over medium-low heat. Add ginger and garlic, sautéing gently until fragrant without browning. Add chili garlic sauce, ketchup, soy sauce, cumin powder, and cilantro, stirring for 2-3 minutes. Pour in the condensed soup plus one can of water. Stir well, bring to a simmer, then remove from heat.
06 - Cut the grilled cheese sandwich in half and serve alongside the hot upgraded tomato soup for dipping.

# Notes:

01 - Cook bell peppers on high heat to prevent excess moisture that could make sandwiches soggy
02 - The cilantro chutney can be made ahead and refrigerated for up to 3 days

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