One of the traditional things we try to do every New Year (apart from the Southern tradition of eating black-eyed peas on NYD) is to try out new recipes. This year we came across a “To 10” recipes list in the Washington Post and decided to give a large chunk of the list a try. This was one of those. It comes from Chetna Makan and it is very simple, but very delicious. We made a soup to go along with it and it really hit the spot on a cold, rainy night.
For x2 sandwiches you’ll need: x4 slices of sturdy bread (we used a sliced sourdough loaf), 1/2 cup Greek yogurt (whole milk, full fat), 1/2-3/4 cup green cabbage (finely chopped), 1/2 cup grated carrot, 1/2 cup red bell pepper (finely chopped), 1/2 jalapeno pepper (seeded and finely chopped), 1 tsp black mustard seeds, 1 Tbsp unsalted butter, 1 tsp vegetable oil, salt and pepper.
In a large bowl combine the cabbage, carrot, bell pepper and jalapeno. Add in the yogurt and stir together well. Add in salt and pepper to taste and stir again until smooth and combined well.
Lay out x2 slices of bread on a cutting board and liberally spread the veggie/yogurt mixture out on top of them. Place the second slices on top and set aside.
Heat the oil and butter in a large skillet over medium high heat until the butter is completely melted and the oil is hot. Add the mustard seeds and toss them well to completely coat them and season the oil/butter. Carefully place the sandwiches into the pan (on top of the mustard seeds) and slightly lower the heat so they don’t burn. Cook until golden – about 5-8 minutes – and then (again, carefully) turn them both over the brown the other side.
Remove from pan and place onto a serving plate cutting into halves or quarters. Serve with ketchup or other dipping sauce.