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Classic Grilled Cheese Sandwich with Hatch Chile Pepper
By Chef Tom Fraker

Classic Grilled Cheese Sandwich with Hatch Chiles


4 slices Sourdough Bread
¼ pound Cheddar Cheese, slice 1/3” thick
1 Hatch Chile, roasted, peeled, seeded, cut in half
Unsalted butter, room temperature


Heat the skillet on low heat and add enough butter to coat the pan evenly. Assemble the slices of bread with the cheese and one half of the chile. Gently press them together to hold them in place. Put the sandwich in the bottom of the pan. Cook over low heat. Use the spatula to check for a golden brown color after 5 minutes. Flip the sandwich over and check after 5 minutes for the same golden brown color. Cheese should be completely melted at this point.

Makes 2 sandwiches.