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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A spicy change of pace sandwich from your traditional grilled cheese sandwich. Recipe source: Coyote Cafe Ingredients:
11 tablespoons butter, softened |
8 slices bread, 1/2-inch thick |
8 slices monterey jack cheese (1/4-inch thick) or 8 slices your favorite cheese (such as ( white cheddar cheese or 8 slices fontina or 8 slices mozzarella cheese) |
4 poblano chiles, roasted, peeled, seeded and cut in half lengthwise (or canned green chilies) |
8 slices red onions (1/4-inch thick) |
4 tablespoons cilantro, chopped |
1 cup salsa (garnish) |
Directions:
1. In a large skillet over medium low heat melt 2 tablespoons butter.
2. Spread 1 tablespoon butter on both sides of each slice of bread.
3. Add bread to skillet, toasting both sides of bread until golden brown.
4. In a separate small skillet, sauté onions in 1 tablespoon butter for 1 1/2 minutes or until crunchy.
5. Place one slice of cheese on each slice of bread.
6. Place one poblano chili over the cheese on 4 of the slices of bread, covering with 2 cooked onion slices and then close each sandwich.
7. Reheat skillet over low heat, covering pan and cook until cheese melts (5-10 minutes).
8. Remove sandwiches from skillet, open and fill with cilantro. Close sandwiches.
9. Serve sandwiches with salsa.
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