jacked up grilled cheese... 25 minutes

 

the goods:

2 tablespoons olive oil

1 anaheim chile, ribs and seeds removed, chopped

1 red onion, thinly sliced

1/4 cup Dijon mustard

1/4 cup mayonnaise

sliced rye bread

sliced provolone cheese

2 ripe tomatoes, sliced

sliced cheddar cheese

2 tablespoons butter, plus 1 stick butter, softened

In a large skillet, heat oil and butter over medium heat. Add chile and onion, saute until softened, about 7 minutes. Set aside. In a small bowl stir together Dijon and mayonnaise. For each sandwich, spread two slices of rye bread with mayo spread. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of cheddar, a layer of onion and peppers, and finish with 2 more slices of provolone. Top with the other slice of bread and spread the outside with softened butter. Toast the sandwich in a skillet over medium-low heat until cheese is thoroughly melted inside. Slice and serve (with soup).