4 sl White or wheat bread
2 ts Pureed chipotle chiles
5 oz Cheese;
- shredded or thinly sliced
1 Ripe tomato; sliced
Red onion; thinly sliced
Cilantro leaves;
- coarsely chopped
Soft butter
Spread each piece of bread with thin coating of pureed chiles, or
more if you like your sandwich really hot. Cover bottom slice with
layer of cheese, tomato and onion slices and as much cilantro as you
like. Top with second slice of bread and butter it. Place sandwich,
butter-side down, in cast-iron skillet. Spread top piece of bread
with butter as well and cook sandwich slowly. When golden brown on
bottom, turn it over and cook on the other side. Covering pan will
help melt cheese by the time bread is crisped and golden. Eat right
away with something very cold to drink.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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