California Style Grilled Cheese


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INGREDIENTS

  • 4 fresh or canned Hatch or poblano chiles
  • 8 oz. aged white Cheddar cheese (Substitute for Thomasville Thomme!)
  • 8 oz. Comté or Gruyère cheese
  • 8 slice good white bread (like Pullman)
  • 4 slice heirloom tomatoes
  • 4 tbsp. unsalted butter

DIRECTIONS

  1. Halve canned chiles, if using. For fresh chiles, place on a foil-lined baking sheet and broil 10 minutes or until blackened on all sides. Remove from broiler; place in a zip-top bag and let stand until cool enough to handle. Then peel off skins, halve, and discard seeds and stems.
  2. In a medium bowl, toss cheeses until well combined. Sprinkle over 4 slices of bread, dividing evenly. Place 1 tomato slice and 2 chili halves on each; top each with another slice of bread. Spread 1 1/2 teaspoon of the butter on 1 side of each sandwich.
  3. Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1 1/2 teaspoon of the butter on other side of each sandwich. Turn sandwiches and cook 3 to 4 minutes, until second side is golden brown and cheese has melted. Repeat with remaining 2 sandwiches.
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