| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables |
2 |
Servings |
INGREDIENTS
| 4 |
|
White or wheat bread |
| 2 |
t |
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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