Let’s Dish Wednesday: Best Grilled Cheese Ever from The Pioneer Woman. And she’s right, this isn’t your ordinary grilled cheese sandwich. It’s unbelievably delicious…
4 poblano or Anaheim chilies (or you may use canned whole green chilies)
¼ cup white vinegar
½ red onion, thinly sliced
¼ cup Dijon mustard
¼ cup mayonnaise
8 slices rye bread
12 slices provolone cheese
2 ripe tomatoes, thickly sliced
8 slices Cheddar cheese
½ cup (1 stick) butter, softened
Begin by roasting the chilies until the skin is blackened (if using fresh)
When the chilies are totally charred, throw them into a bowl
Cover them tightly with plastic wrap and let the peppers sit in the bowl and steam for a while
Next, pour the white vinegar over the sliced red onion and let them sit awhile. This will take away a little of the onion flavor and leave them with a nice sweetness.
Finally, make the special sauce: equal amounts of mayonnaise and Dijon.
When you’re ready to make the sandwiches, scrape the blackened skin off the chilies. Scrape out the seeds, too, so you’ll wind up with big pieces of roasted green chilies.
For each sandwich, generously spread 2 pieces of rye bread with the special sauce.
Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar…
A nice layer of roasted green chilies…
A few red onion slices…
And one more slice of provolone to hold it together
Top with the other slice of bread and spread the outsides with a good amount of butter. If you’re looking for a low fat sandwich, this is not it J
Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread! I used my George Forman Grill and it worked great for this.
Enjoy! Trust me, you’ll never again want to eat a regular ol’ grilled cheese sandwich…never!