| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 4 |
sl |
White or wheat bread |
| 2 |
ts |
Pureed chipotle chiles |
| 5 |
oz |
Cheese shredded or thinly sliced |
| 1 |
|
Ripe tomato; sliced |
|
|
Thinly sliced red onion |
|
|
Cilantro leaves coarsely chopped |
|
|
Soft butter |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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