Ingredients
Units
Scale
- 4 slices Sourdough Bread
- 1/4 pound Cheddar Cheese, slice 1/3” thick
- 1 Hatch Chile, roasted, peeled, seeded, cut in half
- Unsalted butter, room temperature
Instructions
- Heat a large skillet over low heat and add enough unsalted butter to coat the cooking surface.
- Divide the sliced cheddar cheese between two slices of sourdough bread.
- Place half of the roasted, peeled, and seeded Hatch chile on top of the cheese in each sandwich.
- Top with the remaining bread slices and gently press together.
- Place the sandwiches in the buttered skillet and cook over low heat for approximately 5 minutes, until the bottoms are golden brown.
- Carefully flip and cook for another 5 minutes, until the bread is crisp and the cheddar has melted completely.
- Remove from the skillet, slice, and serve immediately.
Notes
Storage and Reheating
Hatch chile grilled cheese tastes best immediately after cooking, while the bread is crisp and the cheddar is melted.
If you have leftovers, refrigerate promptly in an airtight container and enjoy within 3–4 days.
Reheat in a skillet over low heat until the cheese is melted and the sandwich is heated through. Avoid high heat, which can burn the bread before the center warms.
For the best texture, prepare the roasted Hatch chiles ahead of time and assemble the sandwiches just before cooking.
- Prep Time: :05
- Cook Time: :10
- Category: Sandwich
- Method: Stove Top