Preheat oven to 425°F. Combine carrot, serrano pepper, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until serrano pepper is lightly browned and blistered, 10 to 12 minutes. Remove serrano pepper from baking sheet and set aside. Continue to roast carrot until crispy and browned in places, 3 to 5 minutes.

Stir together cucumber, yogurt, and a pinch of salt and pepper in medium bowl.

Roughly chop roasted serrano pepper. Place 2 sourdough slices on clean work surface. Spread mango chutney on each slice. Top with mozzarella, cilantro, and as much chopped serrano pepper as you'd like. Close sandwiches with remaining sourdough.

Heat 3 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic, ginger, and mustard seeds and cook until fragrant, 1 to 2 minutes. Add sandwiches and cook until cheese has melted and sandwiches are golden brown, 4 to 5 minutes per side. (TIPS: Mustard seeds may pop, so cover with lid as needed. If bread is getting too dark but cheese hasn’t melted yet, lower heat.)

Cut grilled cheese sandwiches in half and divide between plates. Serve with carrot fries and cucumber yogurt. Dig in!

Wash hands and cutting board well after handling chiles. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.