Ingredients
- 1 7-ounce jar chipotle peppers in adobo sauce (I like La Costena brand)
- 1/4 cup olive oil
- 12 slices of Monterey Jack cheese
- 12 slices of Swiss cheese
- 12 slices of cheddar cheese
- 2 Roma tomatoes, sliced
- 1/2 red onion, very thinly sliced
- 12 slices of sourdough bread (thickly sliced if possible)
- 3/4 cup butter (1 1/2 sticks), softened.
- 1 7-ounce jar chipotle peppers in adobo sauce (I like La Costena brand)
- 1/4 cup olive oil
- 12 slices of Monterey Jack cheese
- 12 slices of Swiss cheese
- 12 slices of cheddar cheese
- 2 Roma tomatoes, sliced
- 1/2 red onion, very thinly sliced
- 12 slices of sourdough bread (thickly sliced if possible)
- 3/4 cup butter (1 1/2 sticks), softened.
Time:
- Prep Time: 15 minutes
- Cook Time: 6 to 8 minutes
Serves: 4 to 6
You can find more in the book.
When I was in college, I worked in a great little restaurant called Kona Bistro. Employees ate for free and after a long shift, I always had this sandwich. Be careful, the chipotle puree is spicy!
Place the chipotle peppers and the sauce in a food processor or a blender and puree until smooth. With the machine running slowly drizzle in the olive oil. Place the chipotle puree in a small bowl and set aside.
Preheat a large, heavy fry pan, grill pan, or griddle to medium heat.
Place the bread slices on a work surface and spread each slice with 1 tablespoon chipotle puree. Layer half the bread slices with two slices of each cheese and a few slices of the tomatoes and onions. Top with the remaining slices of bread, chipotle side down. Spread the top and bottom of each sandwich with the butter.
Grill each sandwich for 3 to 4 minutes on each side until the cheese is completely melted and the bread is golden brown. Slice the sandwiches in half and serve immediately.
