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…
Ingredients:
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
Directions:
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!
Rachel
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