Fun grilled cheese sandwiche
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Fun grilled cheese sandwiche
You can take the guy out of New Mexico but you can’t get rid of the need for green chili.
My style of a great grilled cheese sandwich:
Good bread I used sourdough
Crispy pepper bacon
Thin sliced tomatoes
Hatch green chili
Medium cheddar cheese two slices
Bread
Cheese
Tomatoes
Green chilies
Bacon
Cheese
Bread
Grilled
I eat it before thinking about a picture, but trust me wad better then just OK.
My style of a great grilled cheese sandwich:
Good bread I used sourdough
Crispy pepper bacon
Thin sliced tomatoes
Hatch green chili
Medium cheddar cheese two slices
Bread
Cheese
Tomatoes
Green chilies
Bacon
Cheese
Bread
Grilled
I eat it before thinking about a picture, but trust me wad better then just OK.
Home cook that enjoys sharp knives.
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Re: Fun grilled cheese sandwiche
Ron - Sounds great as is! I like Applewood smoked bacon however and I would stick with cheddar cheese. I still have ~ 30 pounds of Hatch Green chili in my chest freezer and I'll think I know what I'm having for lunch tomorrow!
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Re: Fun grilled cheese sandwiche
I also like applewood bacon, but the pepper was on hand
I buy it in hatch (great excuse for a road trip) in 50lbs bag. I have them roast it. It’s then put in double plastic bags for the trip home to my kids place about three hours away. Then we put into smaller bags skins and all. Freeze for the longer trip home.
Then when read to use thaw out a bag and the skins slide off easier then when fresh. So must faster this way.
Yes we do go through a lot of green chili.
Home cook that enjoys sharp knives.
Re: Fun grilled cheese sandwiche
I love a good grilled cheese but never thought of chili on it. Going to have to try that.
Watching "The best thing I ever ate" one day they had a place in LA that used Gruyere (and tellagio I think but that ones hard to find) and I made one with Gruyere, wow it was super good!
For the rest of us wanting Hatch chilies...
Watching "The best thing I ever ate" one day they had a place in LA that used Gruyere (and tellagio I think but that ones hard to find) and I made one with Gruyere, wow it was super good!
For the rest of us wanting Hatch chilies...
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Re: Fun grilled cheese sandwiche
Ron,Ut_ron wrote: ↑Mon Feb 19, 2018 9:53 amI also like applewood bacon, but the pepper was on hand
I buy it in hatch (great excuse for a road trip) in 50lbs bag. I have them roast it. It’s then put in double plastic bags for the trip home to my kids place about three hours away. Then we put into smaller bags skins and all. Freeze for the longer trip home.
Then when read to use thaw out a bag and the skins slide off easier then when fresh. So must faster this way.
Yes we do go through a lot of green chili.
Before I retired I worked for the National Lab with HQ in Albuquerque and had to travel there often (I worked at the California lab) and many times I carried 40# burlap sacks of green chili's on the Southwest flight home (in the overhead). I roast them at home then bag them in quart zip lock bags (skin and all) and then double bag them in gallon zip lock bags for the freezer. Your right the skin slides off very easily when run under cold water when your ready to use. In recent years Raley's and Safeway super markets in California have been selling Hatch chili's in season (both hot and mild). I still have a contact down there in Albuquerque and when my supply gets low he sends me a 40# box of extra hot.
Jack
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Re: Fun grilled cheese sandwiche
ohh man, i just love any good bread , munster and tomato...sometimes with mayo too
Tim Johnson
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos
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Re: Fun grilled cheese sandwiche
Sorry for the delay in responding. Was traveling and quite busy.
Yes quite a bit of difference in both favor and heat. Hatch is a very firm Chile with a lot of bite to it. Depending on how Anaheim’s are grown the can get close but it really depends on seeds you have and the amount of water used. To much and the lose a ton of flavor. Almost need to starve them the last two weeks.
Home cook that enjoys sharp knives.