Grilled Chili-Cheese on Rye
Makes 2 delicious sandwiches
Ingredients
4 slices pepperjack cheese (2-3 oz, more if you prefer)
4 slices rye bread
2 TB chili sauce of your choice (I used Heinz)
2 oz chopped chilis of your choice (I used home-pickled jalapenos)
1 egg
2 TB milk
Pinch of ground cumin
Pinch of salt
1 TB butter
Directions
First, arrange 2 slices of cheese on each of 2 slices of bread, then top with a tablespoon each of the chili sauce and spread it evenly. Next, do the same with the chopped chili, then top with the remaining two slices of bread, to make two assembled sandwiches. Set aside.
Place the egg, milk, cumin, and salt in a small bowl and whisk to combine. Pour the mixture into a pie tin or plate, then (carefully!) transfer the two sandwiches into the mixture; let each side soak for a minute or two.
While the sandwiches are drinking in the egg mixture, set a skillet of your choice (I used a preheated cast iron one) over medium heat, toss in the butter, and let that melt completely. Once the butter has melted and the sandwiches have soaked long enough, transfer them to the heated skillet (again, carefully, no drips!) and cook for about 5 minutes. When ready to turn, gently flip each sandwich and back the heat off just a little, and let it go another 4-5 minutes. Once finished, remove sandwiches to a wire rack, let cool a few minutes, then cut diagonally and serve.
Recipe very loosely based on one from Betty Crocker's Cookbook (1980-something edition)
Makes 2 delicious sandwiches
Ingredients
4 slices pepperjack cheese (2-3 oz, more if you prefer)
4 slices rye bread
2 TB chili sauce of your choice (I used Heinz)
2 oz chopped chilis of your choice (I used home-pickled jalapenos)
1 egg
2 TB milk
Pinch of ground cumin
Pinch of salt
1 TB butter
Directions
First, arrange 2 slices of cheese on each of 2 slices of bread, then top with a tablespoon each of the chili sauce and spread it evenly. Next, do the same with the chopped chili, then top with the remaining two slices of bread, to make two assembled sandwiches. Set aside.
Place the egg, milk, cumin, and salt in a small bowl and whisk to combine. Pour the mixture into a pie tin or plate, then (carefully!) transfer the two sandwiches into the mixture; let each side soak for a minute or two.
While the sandwiches are drinking in the egg mixture, set a skillet of your choice (I used a preheated cast iron one) over medium heat, toss in the butter, and let that melt completely. Once the butter has melted and the sandwiches have soaked long enough, transfer them to the heated skillet (again, carefully, no drips!) and cook for about 5 minutes. When ready to turn, gently flip each sandwich and back the heat off just a little, and let it go another 4-5 minutes. Once finished, remove sandwiches to a wire rack, let cool a few minutes, then cut diagonally and serve.
Recipe very loosely based on one from Betty Crocker's Cookbook (1980-something edition)
