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5 from 1 vote

Vegetable Grilled Cheese Sandwich

This Vegetable Grilled Cheese Sandwich is the perfect mix of veggies, cheese, chutney, butter and bread! A budget friendly meal that does not fall short on flavor or nutrition.
Prep Time10 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American, Indian
Servings: 4 Sandwiches
Author: Vaishali

Ingredients

  • 1 tablespoon olive oil
  • 2 cups finely chopped bell peppers I used 1 green and 1 orange bell pepper
  • ½ cup finely chopped onion
  • 2 tablespoon cow’s milk cream cheese
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • Salt and black pepper to taste
  • ¼ cup mint cilantro chutney
  • 1 tablespoon thick yogurt
  • Pink Himalayan salt to taste optional
  • 8 slices bread
  • 1 cup Cabot Vermont Seriously Sharp Cheddar Cheese
  • 1 cup Cabot Vermont Sharp Cheddar Cheese
  • Room temperature Butter for toasting

Instructions

  • Mix the mint cilantro chutney with yogurt, add pink Himalayan salt and set aside. This is your chutney spread.
  • Set a skillet on medium high heat. Add olive oil and once the oil is shiny and hot, add the chopped veggies. If you are using fresh garlic, you can add it now. Cook for 3-4 minutes and then add garlic powder (skip if using fresh garlic), salt and freshly cracked black pepper.
  • Mix and add the cream cheese. Cook for 2 more minutes or until the cream cheese is completely incorporated.
  • While the veggies are cooking, shred the cheeses.
  • After 2 minutes, turn the heat off and transfer the veggie mixture to a bowl. Wipe the skillet with a clean paper towel and return it to medium low heat.
  • Place two slices of bread on a chopping board. Add ¼ cup of Cabot Vermont Seriously Sharp Cheddar Cheese on one slice and top it with a ½ cup of veggie mixture. Pile it up with ¼ cup of Cabot Vermont Sharp Cheddar Cheese.
  • Slather the other slice of bread with about a tablespoon of chutney spread. Take this slice and put it on top of the slice with cheeses and veggies. Gently press down.
  • Slather the top slice with butter and move the sandwich to the hot skillet, buttered slice down.
  • Spread butter on the top slice. Using a spatula slowly flip the sandwich, press slightly with the spatula, turn the heat to low and cover with a dome to melt the cheese.
  • Cook the vegetable grilled cheese over low heat until golden on both sides and until the cheese has melted.
  • Remove from the skillet, slice and enjoy.