TOMATILLO GRILLED CHEESE & BACON

Cheese Sandwich In Season: Veggie Tsunami FS= Randy Mon

Ingredients

  • 12 slices (1/2 in. thick) ciabatta bread
  • About 1/4 cup butter, softened
  • 4 ounces sharp cheddar cheese, thinly sliced
  • About 4 tomatillos (6 oz.), husks removed, rinsed, and cut into 1/4-in.-thick slices
  • 8 slices cooked bacon, broken into thirds
  • 1/4 cup cilantro sprigs
  • 6 ounces panela cheese* or mozzarella, cut into thin wedges

Preparation

1. Spread a side of each bread slice with butter. Turn 6 slices over; top with cheddar, then tomatillos, bacon, cilantro, and panela. Top with remaining bread, buttered side up.

2. Cook sandwiches in a large nonstick frying pan (work in batches or use 2 pans) over medium-low heat until golden on both sides and cheese melts, 7 minutes total.

*Panela, a fresh Mexican cheese, melts without losing its shape. Find it at Mexican markets.

Nutritional Information

Amount per serving

  • Calories 375
  • Caloriesfromfat 62 %
  • Protein 18 g
  • Fat 26 g
  • Satfat 14 g
  • Carbohydrate 18 g
  • Fiber 1.2 g
  • Sodium 664 mg
  • Cholesterol 67 mg

ROAST BEEF & GREEN CHILI GRILLED CHEESE

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Ingredients

  • 1/4 cup mayonnaise
  • 1 tablespoon minced canned chipotle chiles (about 4)
  • 4 onion rolls
  • About 2 tsp. olive oil
  • 1/2 pound pepper jack cheese, thinly sliced
  • 1/2 pound thinly sliced rare roast beef
  • 4 canned mild green chiles, seeded, split, and dried with paper towels

Preparation

1. Stir together mayonnaise and chipotles and set aside.

2. Preheat a panini press* to 350° (medium heat). Brush the outsides of rolls with oil. Split rolls. Spread bottom halves with 1 1/2 tsp. chipotle mayo each, then top each with 2 slices cheese; 2 or 3 slices roast beef; 1 chile, opened up flat; and 2 more slices cheese.

3. Spread top halves of rolls with 1 1/2 tsp. chipotle mayo each and place on tops of sandwiches. Grill sandwiches 2 at a time until crisp and bubbling, 3 to 4 minutes. Repeat with remaining 2 sandwiches. Let sandwiches cool slightly, then slice with a serrated knife and serve.

*If you don’t have a panini press, use two pans to achieve the same effect: Cook your sandwiches in a frying pan or cast iron skillet and weight them with a heated cast iron skillet.

Note: Nutritional analysis is per sandwich.

Nutritional Information

Amount per serving

  • Calories 597
  • Caloriesfromfat 56 %
  • Protein 33 g
  • Fat 37 g
  • Satfat 14 g
  • Carbohydrate 33 g
  • Fiber 1.4 g
  • Sodium 1167 mg
  • Cholesterol 89 mg