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Author Notes: I may turn into a block of cheese this winter, if what they say is true and you are what you eat. All these piles of slush have me clinging to the indoors: blankets, too much hot coffee and comfort foods. For me, Indian flavors fall into the category of comfort foods - as well as grilled cheese and, well, anything cheesy. Grilled cheese sandwiches are a respectable meal irrespective of fanciness, a canvas for both simplicity and creativity depending on mood (and your current variety of grocery remnants). So today when I craved more of the aged cheddar I used in last night's dinner, it manifested as a buttery grilled cheese on hearty wheat and flax bread - but with an earthy spice here and a creamy twist there. —Pooja Anand
Makes 1 sandwich
- 2 slices of your favorite, hearty wheat bread
- 1 tablespoon plain Greek yogurt
- 1/2 cup aged cheddar cheese
- 1/2 small plum tomato, thinly sliced
- 1 teaspoon ground coriander
- 2 pinches paprika
- 2 pinches salt
- 1 tablespoon butter
- Spread yogurt evenly on each slice of bread, then sprinkle 1/4 teaspoon of ground coriander on each slice, reserving the rest for later. Also sprinkle paprika to taste - I used two generous pinches.
- Place 1/3 of the cheese on one slice of bread, then arrange the tomato slices. Season with salt to taste.
- Layer on the rest of the cheese, pressing down to make it stick together. Place the other slice of bread on top. Spread 1/3 tablespoon butter on each side of the sandwich, sprinkling on the remaining paprika after buttering.
- Heat a skillet on medium low heat and melt the remaining butter. Place the sandwich into the skillet for 3-5 minutes on each side, or until golden and crisp.