4 Poblano or Anaheim chilies
- (or canned whole green
- chilies)
1/4 c White vinegar (opt)
1/2 Onion; thin sliced
1/4 c Mayonnaise NOT Miracle Wimp
1/4 c Dijon mustard or Mr Mustard
8 sl Swirl rye bread
12 sl Provolone or Harvati cheese
2 Ripe tomatoes; sliced
8 sl Cheddar
1/2 c Butter; softened
Begin by roasting the chilies over the flame on your
stovetop (or under the broiler) until the skin is
totally blackened (if using fresh). When the chilies are
totally charred, throw them into a plastic bag. Seal and
allow them to steam and cool.
Next, pour the white vinegar over the sliced onion and
let it sit awhile. This lowers the "sharpness" of the
onion and leaves a nice sweetness. (optional)
FINALLY, MAKE THE SAUCE: equal amounts of mayonnaise and
Dijon. In this case simple mis better.
To make the sandwiches, scrape the blackened skin off
the chiles. Scrape out the seeds, too, so you'll wind up
with big pieces of roasted green chiles.
For each sandwich, generously spread 2 pieces of bread
with the sauce. Lay on 2 slices of provolone, 2 slices
of tomato, 2 slices of Cheddar... a nice layer of
roasted green chiles... a few red onion slices... and
one more slice of provolone just to hold it all
together.
Top with the other slice of bread and spread outside
with a good amount of butter.
Toast the sandwich in a skillet over medium-low heat
until the cheese is thoroughly melted inside.
Be careful not to burn the bread!
Uncle Dirty Dave's Kitchen
MMMMM
... There's nothing moister. Than an oyster!
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