“This grilled cheese is inspired by the grilled cheese sandwich from Amy’s Bread here in New York City. Rachael introduced me to this sandwich during a lunch break at ‘30 Minute Meals’ years ago, and life has never been the same! Here’s how I recreate it at home.”
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- 1 stick softened butter
- 8 slices sourdough bread
- 1/2 cup chipotle in adobo, pureed
- 4 cups shredded extra-sharp white cheddar
- 4 thick slices tomato, seasoned with salt and pepper
- 1 red onion, thinly sliced
- 1/2 cup cilantro, stemmed
Preheat a griddle or flat-bottom pan over medium-low heat. Evenly spread butter on one side of each slice of bread then spread the chipotle in adobo purée on the other side. Lay 1 slice of bread, butter-side down, on a work surface. Top with ¼ cup cheddar, 1 tomato slice, a small handful of red onion, a few pinches of cilantro leaves, another 1/4 cup cheddar then top cheddar with a slice of bread, with the butter side facing out. Repeat to build 4 grilled cheese sandwiches.
Place sandwiches on the griddle or pan and cook over medium-low heat until browned on one side and cheese looks melted, about 2-3 minutes. Make sure to monitor your heat so the pan doesn’t get too hot and burn the bread. Flip sandwiches and cook until browned on the other side, and grilled cheese is melted all the way through. If the cheese isn’t melting, cover grilled cheese with a piece of foil.
Remove from griddle or pan, slice down the middle and enjoy!