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Entree
2 sandwiches
5 minutes
10 minutes
Chef Tom Fraker
Roasted Hatch takes your grilled cheese to the next level!
4 slices sourdough bread
¼ pound cheddar cheese, slice 1/3” thick
1 Hatch pepper, 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 pepper. 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.
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