MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Big Kahuna's Grilled Cheese
Categories: Breads, Cheese, Vegetables, Chilies
Yield: 4 Servings

4 Poblano or Anaheim chilies
- (or canned whole green
- chilies)
1/4 c White vinegar (opt)
1/2 Onion; thin sliced
1/4 c Mayonnaise NOT Miracle Wimp
1/4 c Dijon mustard or Mr Mustard
8 sl Swirl rye bread
12 sl Provolone or Harvati cheese
2 Ripe tomatoes; sliced
8 sl Cheddar
1/2 c Butter; softened

Begin by roasting the chilies over the flame on your
stovetop (or under the broiler) until the skin is
totally blackened (if using fresh). When the chilies are
totally charred, throw them into a plastic bag. Seal and
allow them to steam and cool.

Next, pour the white vinegar over the sliced onion and
let it sit awhile. This lowers the "sharpness" of the
onion and leaves a nice sweetness. (optional)

FINALLY, MAKE THE SAUCE: equal amounts of mayonnaise and
Dijon. In this case simple mis better.

To make the sandwiches, scrape the blackened skin off
the chiles. Scrape out the seeds, too, so you'll wind up
with big pieces of roasted green chiles.

For each sandwich, generously spread 2 pieces of bread
with the sauce. Lay on 2 slices of provolone, 2 slices
of tomato, 2 slices of Cheddar... a nice layer of
roasted green chiles... a few red onion slices... and
one more slice of provolone just to hold it all
together.

Top with the other slice of bread and spread outside
with a good amount of butter.

Toast the sandwich in a skillet over medium-low heat
until the cheese is thoroughly melted inside.

Be careful not to burn the bread!

Uncle Dirty Dave's Kitchen

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April 12: National Grilled Cheese Sandwich Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Cheese, Bacon & Oven-Dried Tomato Sandwich
Categories: Breads, Pork, Cheeese, Vegetables
Yield: 4 servings

6 tb Butter; softened, divided
8 sl Sourdough bread
1/2 c Shredded sharp white Cheddar
- cheese
1/2 c Shredded Monterey Jack
- cheese
1/2 c Shredded Gruyere cheese
3 tb Mayonnaise
3 tb Fine shredded Manchego or
- Parmesan cheese
1/8 ts Onion powder
4 oz Brie cheese; rind removed,
- sliced
Oven-Roasted Tomatoes
Crispy Fried Onion Rings
Easy Glazed Bacon

Spread 3 tablespoons butter on one side of each slice of
bread. Place bread, butter side down, in a large skillet
or electric griddle over medium-low heat until golden
brown, 2-3 minutes; remove. In a small bowl, combine
cheddar, Monterey Jack and Gruyere. In another bowl, mix
together remaining 3 tablespoons butter, mayonnaise,
Manchego cheese and onion powder.

To assemble sandwiches, top toasted side of 4 bread
slices with sliced brie and tomatoes. Sprinkle a portion
of the cheddar cheese mixture evenly over brie; add
fried onion rings. Sprinkle with the remaining cheddar
cheese mixture and add bacon; top with remaining bread
slices, toasted side facing inwards. Spread the
butter-mayonnaise mixture on the outsides of each
sandwich. Place in same skillet and cook until golden
brown and cheese is melted, 5-6 minutes on each side.

Serve immediately.

Josh Rink, Taste of Home Food Stylist

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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