Gunpowder Podi Grilled Cheese Sandwich – Diaspora Co.

Photo by:

Melati Citrawireja

Ooey, gooey, ultra-cheesy, this grilled cheese sandwich—a recipe from Padma Lakshmi, Emmy-nominated television host and author of Padma’s All-American: Tales, Travels, and Recipes from Taste the Nation and Beyond—gets a savory, nutty kick from Padma’s Gunpowder Podi. Podi’s flavor is unlocked by hot fat, so when tucked into a sandwich with pepper jack and cheddar and grilled to toasty perfection, it becomes spicy magic. While we love this with pepper jack, you can also use other types of melty cheese like gruyère, muenster, or havarti.

Ingredients

2 slices sourdough bread
2 to 3 slices cheddar cheese
2 to 3 slices pepper jack cheese
1 tablespoon Padma Lakshmi’s Gunpowder
1 to 2 teaspoons ghee or softened unsalted butter

Methods

Spread ½ to 1 teaspoon ghee (if the ghee is liquid, you can brush it on with a silicon brush) on one slice of bread and place it on a plate or cutting board, ghee side down. Layer the sliced cheeses on top of the bread, tearing the pieces to fit on the bread, if necessary, so they don’t hang off the side.
Sprinkle the gunpowder podi on the cheese, using your fingers to spread it evenly across. Spread or brush ½ to 1 teaspoon ghee on the second slice of bread and place on top of the sandwich, ghee side-up.
Heat a non-stick skillet over medium heat. When hot, place the prepared sandwich in the pan, cover, and cook until golden brown on the side touching the pan, 2 to 3 minutes. Flip, cover again, and continue to cook until the other side is golden brown and the cheese is fully melted, 1 to 2 minutes more. Place on a cutting board, cut in half diagonally, transfer to a plate, and enjoy.