sweet potato panini with sriracha mayo

sweet potato panini with sriracha mayo | A Brown Table

This week has been busy, we've been trying to get contractors lined up for all the different projects for our new house. Apparently, all contractors in the Bay are busy until next year so there's that but we finally managed to rope a few people in after a lot of googling, yelp research and asking people. With all the chaos that is to ensue, I'm super excited about the prospect of all the fun aspects of working on a home and making it my own. 

My first cover in print just came out last week. Every issue of the Edible Silicon Valley magazine features the work of one local artist (from the food industry) and this time the lovely folks at Edible SV did a little feature on my work and also asked me to share some of my favorite Thanksgiving recipes. You can find this issue at most stores in the San Francisco Bay Area and also online at their website

Edible Silicon Valley Fall 2015| Cover by Nik Sharma Photography

A lot can be said about a sandwich, in many ways I think of it as a gateway to my heart because a good sandwich can take me to my happy place. I like mine toasted and grilled, stuffed pretty full, yet pressed down and to compact and hold everything inside together. Most of the time, my sandwiches have cheese and if there's cheese, there'd better be some amount of heat involved to melt it.

These sandwiches have two stages of grilling. The first is when big, fat thick slices of garam masala seasoned sweet potatoes go on the grates and the second time it's the panini stuffed with kale leaves,cheese and crispy bacon. And along with this panini there's a hot and spicy Sriracha flavored mayo to dip and enjoy every bite! I also like to top each sandwich off with a fresh fried egg which also works perfect for a weekend brunch item.

To get the recipe and learn how to make this panini, headover to West Elm's blog,Front + Main!

sweet potato panini with sriracha mayo | A Brown Table
sweet potato panini with sriracha mayo | A Brown Table

Disclaimer: Thank you to West Elm for sponsoring this post. All opinions expressed are purely my own.

tandoori chicken melts

Tandoori Chicken Melts | A Brown Table

There are times when leftovers rescue my meals. I'm hoping that's their sole existence to save time in the kitchen so that I can spend the rest of my time doing other things or not doing anything. Either way, I think of leftovers as my lifeboat. Now it's rare that we have leftovers when it comes to tandoori chicken but when we do there's a dish that I love to make at home, especially when I'm exhausted from everything that's happened during the day. It's a simple dish yet bursting with flavor and dripping with cheese, it's a melt. 

The good thing about a melt is that the sandwich does not have to be perfect, you put what you want inside the bread and then sit back and enjoy a hot sandwich that's dripping with hot melting cheese from every side. In this sandwich, the fixings are seasoned with a few spices and then kissed with a drizzle of olive oil and lime juice before baking it in the oven. Melted mozzarella and tandoori chicken served between slices of warm toasted herbed bread, it's tasty, comforting and just what I need on some busy days. 

Here's the recipe I posted a few months ago for my flavorful tandoori chicken that are naturally colored with beets. Make a big batch and enjoy!

Tandoori Chicken Melts | A Brown Table
Tandoori Chicken Melts | A Brown TableTandoori Chicken Melts | A Brown Table
Tandoori Chicken Melts | A Brown TableTandoori Chicken Melts | A Brown Table

I'm also participating in this cookbook giveaway with a bunch of amazing bloggers. One lucky reader will get all of these beautiful cookbooks, including one of my favorites by pastry chef Dominique Ansel, the creator of the cronut and this new mushroom béchamel infused toast. The contest is open to readers from the US and Canada and will end on 3/23 at 12 AM EST. You need to be at least 18 years old to enter. All you need to do to enter is click on the widget below and follow the instructions. Have fun and good luck!

Tandoori Chicken Melts | A Brown TableTandoori Chicken Melts | A Brown Table

tandoori chicken melts

yields: 2 X 6 inch sandwiches


2 X 6 inch long herbed slab bread or focaccia

1 cup tandoori chicken meat, cooked and shredded

4 slices of green bell pepper, about 0.5 thick 

4 slices of red bell pepper, about 0.5 thick 

4 thin slices of portobello mushrooms

4-6 thick slices of fresh mozzarella cheese

1/2 teaspoon cayenne

1/2 teaspoon coriander seeds, ground

1/2 teaspoon cumin, ground

1/2 lime or lemon (I used a lime)

olive oil for brushing

1. Place a wire rack in the center of the oven and preheat the oven to 350F.

2. Slice one piece of bread in half. Remove the top slice and layer the lower half with half of the chicken, half of the green and red bell peppers, half of the mushrooms and mozzarella. Sprinkle with half of the spices from the cayenne to the cumin. Squeeze a little fresh lime juice and cover with the top half of the bread. Firmly press the sandwich to flatten it a little. Drizzle and brush the surface of the bread with a little olive oil and place it on a baking tray lined with parchment paper or a silicone baking mat. Prepare the second sandwich in the same manner with the remaining half of the ingredients. 

3. Bake the sandwiches in the preheated oven for about 6-8 minutes until the surface of the bread is lightly toasted and the mozarella is melted. Remove from the oven and transfer from the baking sheet to a clean cutting board and cut each sandwich in half if desired, serve hot. 

Here's the list of the bloggers that I'm participating with in this fun cookbook giveaway| Savory Simple | Bakeaholic Mama | Une Gamine Dans La Cuisine | Foodness Gracious | The Beeroness | Very Culinary | Life's Ambrosia | Taste Love & Nourish | Cooking with Books |  | All Day I Dream About Food