Tuesday, February 4, 2014

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).

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