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