https://www.cutoutandkeep.net/projects/satay-inspired-turkey-grilled-cheese-with-nutty-masala-sauce • Posted by Faith | An Edible Mosaic
Notes: Recipe yields 4 servings. Butternut Squash Puree: This is super easy to make (full instructions with step-by-step photos can be found here: http://www.anediblemosaic.com/?p=10616); however, if you don’t have time to whip up a batch, canned pumpkin will also work. If you’re using canned pumpkin, look for solid-pack pumpkin, not pumpkin pie filling (which has spices and sweeteners).
Notes: Recipe yields 4 servings. Butternut Squash Puree: This is super easy to make (full instructions with step-by-step photos can be found here: http://www.anediblemosaic.com/?p=10616); however, if you don’t have time to whip up a batch, canned pumpkin will also work. If you’re using canned pumpkin, look for solid-pack pumpkin, not pumpkin pie filling (which has spices and sweeteners).
For the Nutty Masala Sauce, mix together all ingredients from the creamy peanut butter through the black pepper in a medium bowl. Taste and add salt as desired. Set aside for now.
For the sandwiches, spread 1 teaspoon butter on 1 side of each slice of bread, and then sprinkle 1/2 teaspoon sesame seeds onto the buttered side of each bread slice, gently pressing the seeds in.
Lay 4 bread slices onto your work surface with the butter/sesame side facing down. Spread the sauce onto the bread and top with the turkey, red bell pepper, and mozzarella. Place the remaining slices of bread on top of the cheese with the butter/sesame side facing up.
Preheat a large nonstick skillet over medium-low heat. Once hot, carefully add the sandwiches and cook until the cheese is melted and the bread is golden, flipping once, about 4 minutes per side (you can turn the heat up or down as necessary).
To serve, transfer the sandwiches to serving plates and sprinkle on the scallion.