Saturday, May 1, 2010
So, on the run food is always better if you fix it at home, rather than driving thru McDonald’s. The challenge is to make it delicious and FAST! I have a great love for grilled cheese sandwiches. My family holds an annual Grilled Cheese Contest and you would be amazed at the variety of delicious sandwiches we come up with. Here is a recipe for a fast lunch.
Chipotle Grilled Cheese
4 slices very good white or wheat bread
2 teaspoons pureed chipotle chiles (I buy a can, take it home and puree the whole thing. Keep it stored in refrigerator to use as you want to….like when you are eating on the run!)
5 ounces cheddar cheese, shredded or thinly sliced
1 ripe tomato, sliced
thinly sliced red onion
cilantro leaves coarsely chopped
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. Maybe a glass of Somerset Ridge Buffalo White! If you are using a thick layer of chipotle, you might want a glass of milk with yours!
If you want it open face as in my photo, grill each slice of bread with the toppings, then pop it under the broiler for a few seconds...watch it, they burn quickly if your broiler is super hot.
See you at the Carriage House!