Here I go again, making sandwiches much more difficult than they have to be. Everyone in our house adores the standard grilled cheese: bread, butter, cheese. The first time I typed that sentence, I wrote “butter” twice. Double the butter? That’s a fine idea.
This spicy grilled cheese recipe is still easy. I don’t think you can really call it cooking, but it’s a much more adult sandwich. In fact, Eleanor wanted nothing to do with it. It has the tang of cheddar, the heat of chipotle pepppers and a little sweetness from molasses.
We’re not ready to give up the old cheese-and-bread standard yet, but this is a great alternative, and I think you could serve it to guests without feeling silly.
This recipe is from Bon Apetit via Epicurious. This makes six sandwiches.
For the sauce:
1 6-ounce can tomato paste
3 tablespoons chopped canned chipotle chilies
1 tablespoon mild-flavored molasses
For the sandwiches:
12 3/4-inch thick slices sourdough bread
18 ounces extra-sharp cheddar cheese, thinly sliced
4 plum tomatoes, cut into 1/4-inch-thick slices
1 small red onion, thinly sliced
1 cup chopped cilantro
butter for bread
Mix the chipotles, tomato sauce and molasses in a food processor. You can vary the chipotle to your taste. Spread butter on each slice of bread and about 1 tablespoon of the chipotle mixture on the other side. Then stack the cheese, tomatoes, red onion and cilantro. Place the top slice on the sandwich. In a skillet, cook the sandwich over medium heat until it is golden, then flip. If you used a lot of chipotle, have a glass of milk nearby.