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Grilled Chile-Cheese Toasts

  • Servings: 4

Fresh spices and jalapeños add a twist to these open-faced grilled cheese sandwiches. Serve them with a mixed green salad for a satisfying lunch.

slideshow  More Great Sandwiches

KEY: Fall, Summer, Fast - Column, Game Day, American, Southwestern/Tex-Mex, Sandwiches, Fast, Vegetarian, Dinner, Lunch

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Ingredients

  • 1 pound whole milk mozzarella, shredded
  • 1/2 cup finely chopped onion
  • 1 medium tomato, finely chopped and drained on paper towels
  • 2 jalapeƱos, seeded and finely chopped
  • 1/2 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/2 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • Twelve 1/2-inch-thick slices hearty whole wheat bread

How to make this recipe

  1. Preheat the broiler. In a large bowl, mash together all of the ingredients except the bread.
  2. Arrange the bread slices on a baking sheet and toast them until lightly browned. Let cool slightly, then turn the toasts over and spread the mozzarella cheese mixture on top. Broil for 3 to 5 minutes, until melted and lightly browned. Serve hot.
Contributed By Photo © Richard Jung Published September 2001

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498826 recipes/grilled-chile-cheese-toasts 2013-12-06 Suvir Saran, Stephanie Lyness fall|summer|fast-column|game-day|american|southwestern-tex-mex|sandwiches|4|fast|vegetarian|weeknight-dinner|lunch september-2001,stephanie lyness,suvir saran,grilled cheese,cheese toast,spicy grilled cheese,open face sandwich recipes,grilled-chile-cheese-toasts 498826
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