This recipe is a fusion of two things I love: a Punjabi style samosa and a gooey sourdough grilled cheese sandwich. Quick, wholesome meals that don’t break the bank are my favourite, and this samosa grilled cheese checks all the right boxes. It turns pantry staples like B.C. russet potatoes, spices, bread, and cheese into something that feels special and satisfying.
B.C. is home to great artisan cheese makers offering a rich variety of styles—perfect for elevating your grilled cheese. From creamy brie to cheddars, discover the flavour and support local by choosing B.C. cheese like Natural Pastures Cheese Company.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients
- 8 slices Portofino Sourdough bread
- 3 cups boiled and mashed russet potatoes (from BC Fresh)
- 1 cup green peas (boiled or thawed frozen B.C. peas)
- 1–2 green chilies (finely chopped, optional)
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp salt
- ½ cup green chutney (optional)
- 2 cups grated B.C. cheese (cheddar, mozzarella, or a melty blend from Natural Pastures Cheese Company Ltd)
- ½ cup mayonnaise (for spreading on outside of bread)
Preparation
- Prepare the filling. In a bowl, mix mashed potatoes, peas, green chilies (if using), salt, cumin and coriander powder. Mix well.
- Assemble sandwiches. Lay out 8 slices of sourdough and spread a thin layer of mayonnaise on all the slices. On 4 slices, add a layer of green chutney. Add about ½ cup of the potato-pea filling on each chutney slice, spreading evenly. Sprinkle ½ cup grated cheese over each filling. Top with the remaining bread slices.
- Toast sandwiches. Spread a thin layer of mayo on the outside of each sandwich (this helps crisp the bread like butter). Heat a skillet or griddle over medium heat. Place the sandwiches, mayo-side down. Cook 3–4 minutes per side until the bread turns golden brown and the cheese melts. Press gently with a spatula for even grilling.
- Slice sandwiches in half and serve with creamy pumpkin soup for dipping.
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Raj Thandhi
@pinkchai | pinkchailiving.com
Raj Thandhi is a beloved community-rooted chef, recipe developer, educator, and content creator whose work celebrates cultural recipes made with B.C. ingredients. Inspired by her grandparents’ agricultural roots and childhood summers spent in local berry fields, she brings a deep appreciation for seasonal, local food to everything she creates. Raj has built a vibrant online community of over 100,000 followers by simplifying traditional Punjabi recipes and making them accessible to home cooks. Her culinary expertise has been featured by CBC, The Globe and Mail, Vogue India, and more. As a Buy BC Chef Ambassador, Raj shares practical tips and easy recipes to inspire delicious meals using ingredients grown right here in B.C.
