Indian-Spiced Grilled Cheese with Carrot Chutney & Apricot-Mint Salad

Directions

1. Wash and dry all fresh produce and set up your workstation.
2. Coarsely grate the carrots and place them in a small saucepan.
3. Add water, white wine vinegar, sugar, cumin, and garam masala to the carrot. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the carrot is soft and most liquid has evaporated, about 10 minutes.
4. In a medium bowl, whisk together olive oil, vinegar, salt, and pepper to make the dressing.
5. Halve the apricots lengthwise to remove the pits, then slice into thin pieces and add to the dressing bowl.
6. Remove mint leaves from the stems, roughly chop, and add half to the dressing mixture. Reserve the remaining mint for the sandwiches.
7. Slice the mozzarella into thin rounds.
8. When the carrot chutney is finished, preheat a large skillet over medium-high heat.
9. Prepare the sandwiches by layering mozzarella, chutney, and the reserved mint on half of the bread slices and topping with the remaining bread slices.
10. Add oil to the hot skillet and cook the sandwiches until the bottoms are golden brown, about 2–4 minutes.
11. Flip the sandwiches, add more oil if needed, and cook until the other sides are golden brown and the cheese is melted, 2–4 minutes more; transfer to a cutting board and slice in half.
12. Tear or chop the butter lettuce and toss with the remaining mint and apricot slices in the dressing to make a salad.
13. Divide the salad and the sandwiches between plates and serve.