Saturday, April 23, 2005

Denver Chicken and Chili Pepper Cheesewich


8 slices (1/4" thick) bakery cheese bread
1/2 c. mustard mayonnaise (stir 1 tbsp. Dijon mustard with 1/2 c. mayonnaise)
4 slices Raciette OR Gruyer cheese
2 c. smoked chicken breast, shredded
1/2 c. toasted red pepper, peeled, seeded & diced
1/4 c. roasted poblano chili pepper, peeled, seeded & diced
8 tbsp. (1 stick) butter, softened

Lay out bread and spread with mayonnaise. Lay cheese on 4 slices. In small bowl, combine chicken and peppers, and season with salt and pepper. Cover remaining bread with chicken mixture. Top with cheese- covered slices to make sandwiches.

Spread top of each sandwich with butter. In nonstick skillet, over medium heat, cook each sandwich, butter-side down and spread top side with butter. Cover and continue to cook for 3 minutes, or until bottom is golden. Turn over and cook for 3 minutes. Cut sandwiches diagonally.


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