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
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.