Double Stuffed Grilled Cheese
I used to wonder why people would create sandwiches that took as much time and/or effort as a regular entree. I thought sandwiches were meant to be quick and easy. Boy was I wrong. After creating what I will call the Double Stuffed Grilled Cheese that we had for dinner tonight, I can appreciate why one would go through extra efforts on a sandwich; specifically, a grilled cheese sandwich.
I debated calling these babies Double Stuffed Grilled Cheese with Chiles, but I didn’t want people browsing through, to think these sandwiches might be hot, and pass on by. While this sandwich has a few different peppers and/or chiles, do not let that fool you into thinking this is a spicy or hot sandwich. This grilled cheese simply has a lot of great flavor and body to it. Trust me – my dad doesn’t do spicy, but he sure enjoyed this sandwich! The picture doesn’t really do it justice as I didn’t have my nice camera with me, but I will be making this again Fo’ Sho!
This recipe is adapted and altered from Serious Eats. I hope you will give it a try, and enjoy it. Eat as is or add a side of something cool and refreshing.
- 1 Tbs olive oil
- 2 anaheim chiles, split in half, stems, seeds, and ribs removed
- 2 red jalapeno peppers, split in half, stems, seeds, and ribs removed
- 6 Tbs mayonnaise, divided
- 2 Tbs finely grated yellow or white onion
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 Tbs Dijon mustard
- ½ tsp ground cumin
- 1 small can chopped olives
- ½ diced red bell pepper
- 2 Tbs diced sun dried tomatoes
- 2 Tbs fresh basil, chopped (I cut with scissors)
- 4 oz cream cheese, softened
- 2 tsp Worcestershire sauce
- 2 cups grated extra-sharp white cheddar cheese
- Kosher salt and freshly ground black pepper
- 8 (1/2-inch thick) slices country-style bread
- Heat oil in large skillet over medium-high heat until shimmering. Add chiles jalapeno peppers, and cook. Turn once halfway through cooking, reducing heat if threatening to burn, until spotty black and softened, about 10 minutes.
- Transfer to cutting board. When cool enough to handle, finely chop chiles and set aside. Wipe out skillet with paper towel.
- Melt 2 Tbs mayonnaise in empty skillet, over medium heat. Add onion and cook, stirring, until onion is softened, about 2 minutes. Add garlic, mustard, and cumin and cook until fragrant, about 30 seconds. Transfer to bowl with and let cool to room temperature, about 5 minutes.
- To onion mixture, stir in olives, red bell pepper, sun dried tomatoes, chopped chiles and jalapenos, basil, cream cheese, Worcestershire, cheese, and additional 2 Tbs mayonnaise. Season to taste with salt and pepper.
- Brush one side of each slice of bread with remaining 2 Tbs mayonnaise, then flip.
- Spread a heaping ¼ cup of spread on 6 slices bread and cover with remaining 6 slices, mayonnaise-spread sides facing up.
- Heat skillet over medium heat. Cook sandwiches until golden and beginning to ooze cheese, 2 to 3 minutes per side. Transfer sandwiches to cooling rack and allow to rest 2 minutes before cutting. Cut in half and serve.