- Shopping List
- Weekly Ad
- Store Info
- Employment Opportunities
By Chef Tom Fraker
Yield: 2 sandwiches
|Unsalted butter, room temperature|
|1/4||pound||cheddar cheese, sliced 1/3 inch thick|
|1||Hatch Chile, roasted, peeled, seeded, and cut in half|
Heat the skillet on low heat and add enough butter to coat the pan evenly. Assemble the slices of bread with the cheese and one half of the chile. Gently press them together to hold them in place. Put the sandwich in the bottom of the pan. Cook over low heat. Use the spatula to check for a golden brown color after 5 minutes. Flip the sandwich over and check after 5 minutes for the same golden brown color. Cheese should be completely melted at this point.
Please note that some ingredients and brands may not be available in every store.