Hatch Chile Grilled Cheese

By Chef Tom Fraker

Yield: 2 sandwiches

Ingredients

Unsalted butter, room temperature

4 slices sourdough bread

1/4 pound cheddar cheese, sliced 1/3 inch thick

1 Hatch Chile, roasted, peeled, seeded, and cut in half

Directions:

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.

Please note that some ingredients and brands may not be available in every store.

This recipe originally appeared on www.melissas.com