Tex Mex Grilled Cheese Sandwiches
- For Basil Mayo:
- 2 T mayonnaise
- 2 T diced green chiles
- 1/4 t ground cumin
- 1 T chopped basil
- 1/4 t pepper
- 1 T diced pimentos
- For the Sandwich:
- 4 rye bread (slices)
- 115 g sliced mozzarella cheese
- 115 g sliced pepper jack cheese (or Mexicana)
- 7 g butter
- 1/2 T olive oil
Combine all the basil mayonnaise ingredients. Set aside.
Butter 2 slices of bread. Spread the basil mayonnaise on the unbuttered side of the bread. Place an iron skillet on the burner at medium heat. Add olive oil.
Add half of pepper jack and half of mozzarella to each slice of bread, place in hot skillet. Butter the other 2 slices of bread. Put butter side UP on the top of each sandwich.
Cook about 2-3 minutes until brown. Using a spatula, carefully turn each sandwich over and cook 2-3 more minutes. Remove from pan. Let rest 5 minutes before slicing in half.
This recipe came with the Southwest Borscht recipe, recommended to be served together.
SJ Note 7 Oct 2009: Good, not super-amazing. *Very* filling. Next time use some more strongly-flavored cheese, such as red leicester. Perhaps use mustard instead of mayonnaise in the spread.