Recipe Ingredients
- Your favorite bread – Rye or pumpernickel is a good choice
- Slice of sharp yellow or white Cheddar or Swiss
You can use processed cheese. It keeps well because it is shelf-stable. - 2 TBL Miracle Whip or Mayo plus 1 TBL Dijon mustard – mixed
- 2 TBL Butter – softened
- 1/2 C Apple Cider or White vinegar
- Optional
- Thin slice of ham
- Fresh Poblano pepper – blackened and skinned
- Beefsteak or other slicing tomato
- Red onion – paper thin slices
Step by Step
- Cut onion into paper-thin slices
- Marinate the onion in 1/2 C hot vinegar – set aside to cool
- Toast poblano over an open flame, with a blow torch, or under the electric oven broiler until it is blackened
- Put the pepper into a plastic bag to sweat for 10 minutes
- Use a paper towel to remove the skin – DO NOT RINSE
- Cut off top of pepper, slit open and remove seeds and vein
- Cut bread into thin slices.
- Apply desired mayo or mustard to the cooking side.
- Apply chipotle mayo to the inside.
- Put optional ham or onion or tomato on the bread.
- Put cheese onto the bread and place the other slice on top.
- Melt 2 TBL butter in a medium heat (not hot) skillet.
- Put sandwich into the skillet, spreading around so that butter coats the bottom slice.
- Get another tab of butter ready.
- Slip a spatula under the sandwich and hold it while the other tab of butter melts, flip it and place it on the pool of butter.
- Spread it around on the butter.
- Put a lid, large mixing bowl or baking sheet over top to help the cheese melt.
- Cook about two more minutes
- Serve with sides of bread butter pickles, sweet gerkins, capers, etc.
- Cut the crust off, as sparingly as possible, then quarter the sandwiches and serve.
Alternatives
Chipotle Spread
- 1/2 C miracle whip
- 2 chipotle peppers
- zest and juice from one lime
- salt and pepper
