Deborah Madison

Grilled Cheese with Tomatillos and Chipotle Chilies

Preparation info

  • Makes

    1

    sandwich

    • Difficulty

      Easy

Appears in

The Savory Way

The Savory Way

By Deborah Madison

Published 1990

  • About

Tomatillos are almost always cooked, but they can also be eaten raw. Like green tomatoes, tomatillos are tart and crisp, and in fact, green tomatoes would also be delicious here. This sandwich is a hot and spicy mouthful—a beer is just the thing to wash it down.

Ingredients

  • 2 slices of white or whole wheat bread
  • puréed chipotle chilies or Smoked Chili Salsa
  • cheddar, Muenster or Monterey Jack cheese, thinly sliced
  • tomatillos or green tomatoes, husked, washed, and sliced
  • several cilantro branches
  • butter or cooking oil for frying

Method

Spread each slice of bread thinly with puréed chipotle chilies or the salsa. Cover one slice of bread with half the cheese and add the tomatillos, cilantro, and the rest of the cheese. Top with the second slice of bread. Melt the butter in a cast-iron pan, add the sandwich, and cook slowly on both sides until the cheese melts and the bread is crisp and golden brown.