Satay-Inspired Turkey Grilled Cheese with Nutty Masala Sauce
Prep time: 
Cook time: 
Total time: 
Yield: 4 sandwiches
Nutty Masala Sauce:
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons butternut squash puree (see note below)
  • ½ tablespoon honey
  • ½ tablespoon rice vinegar (or apple cider vinegar)
  • 1 teaspoon light soy sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ginger powder
  • ⅛ teaspoon garam masala spice mix
  • ⅛ teaspoon crushed red pepper flakes
  • ⅛ teaspoon black pepper
  • Salt, to taste
  • 8 slices of your favorite bread
  • 8 teaspoons butter
  • 4 teaspoons sesame seeds
  • ½ lb (225 g) oven-roasted, thinly sliced turkey deli meat
  • 1 medium red bell pepper, quartered, seeded, and thinly sliced
  • 4 oz (115 g) mozzarella cheese, shredded
  • 2 scallions, white and green parts, thinly sliced (for garnish)
  1. Use a fork to stir together all ingredients for the Nutty Masala Sauce in a medium bowl. Taste and add salt as desired. Set aside for now.
  2. For the sandwiches, spread 1 teaspoon butter on 1 side of each slice of bread, and then sprinkle ½ teaspoon sesame seeds onto the buttered side of each bread slice, gently pressing the seeds in.
  3. 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.
  4. 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).
  5. To serve, transfer the sandwiches to serving plates and sprinkle on the scallion.
Butternut Squash Puree: This is super easy to make (full instructions with step-by-step photos can be found here); 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).
Recipe by An Edible Mosaic™ at