© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, Feb 2003
Servings: 6 sandwiches
1 6 ounce can tomato paste
3 tablespoons chopped canned chipotle chiles
1 tablespoon mild-flavored (light) molasses
12 ¾ inch thick slices sourdough bread
18 ounces extra-sharp New York cheddar cheese, thinly sliced
4 plum tomatoes, cut into ¼ inch thick slices
1 small red onion, thinly sliced
1 cup fresh cilantro leaves
6 tablespoons butter at room temperature
Blend tomato paste, chiles, molasses in processor until smooth. Spread 1 tablespoon chipolte mixture over 1 side of each bread slice.
Arrange 6 bread slices, chipolte side up on work surface. Divide half of cheese amoung bread slices. Top with tomatoes, then onion, cilantro, and remaining cheese. Top sandwiches with remaining bread, chipolte side down. Spread butter on outside of sandwich tops and bottoms.
Heat 2 large griddles over medium heat. Place 3 sandwiches on each griddle and cook until bread is golden and cheese is melted, about 5 minutes per side.