A few years ago, I discovered the Chinese condiment Chili crisp or fried chili in oil in jars at my favorite oriental market and instantly fell in love with the piquant bright hot flavors. While it’s not new in the Chinese market, it has recently garnered a cult liked following in the mainstream foodie market. At one point, I was putting it on everything from toast to plain rice or khichri. I tired of it eventually and now every once in a while, love adding to simple foods a grilled cheese, a universal crowd pleaser. The mango chutney on the other side adds a sweet tangy balance.
ingredients
4 thick slices of bread
2 to 3 tablespoons butter or ghee
1 cup of grated cheese
1 tablespoon Laoganma Spicy Chili Crisp
1 tablespoon Mango Chutney
Makes 2 toasts
instructions
Spread chili crisp on two sides of the bread.
Spread mango chutney on the other two sides of the bread.
Divide the cheese up between the two toasts and place the bread on top.
Heat a flat skillet and melt the butter or ghee.
Cook the cheese toast pressing gently for 2 to 3 minutes on both sides.
Slice into half and enjoy.
notes & variations
Add a handful of herbs to the sandwiches before cooking them.
Cook them in the oven, open faced layering the chili crisp, mango chutney and cheese on top. Cut each toast into four pieces each and serve as an appetizer or snack.
For a plant based version, use avocado instead of cheese and olive oil instead of butter or ghee.
Also in Recipes
