| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Swiss |
Vegetable |
4 |
Servings |
INGREDIENTS
| 8 |
sl |
Cheddar cheese |
| 8 |
sl |
Whole-wheat bread; toasted |
| 16 |
sl |
Bacon; fried crisp |
| 1/4 |
c |
Margarita Jalapeno Salsa (see index) |
| 4 |
|
Green onions; thinly sliced |
| 8 |
sl |
Swiss cheese |
| 4 |
sl |
Monterey Jack |
| 2 |
tb |
Caribe (crushed N. New Mexico hot red chile) |
| 4 |
|
Pickled Tuscan or Jalapeno peppers; thinly sliced |
INSTRUCTIONS
Preheat broiler. Place a slice of Cheddar on each piece of bread, then
place bread on a broiler pan. Top each sandwich with 2 bacon slices, then
top evenly with salsa & green onions. Cut remaining cheeses in 1/2-inch
wide strips. Place Swiss strips diagonally across each sandwich, leaving a
space between strips, crisscross Monterey Jack strips at right angles over
Swiss strips. Sprinkle caribe & peppers or chiles over sandwiches. Broil
until cheeses are melted, serve hot. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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