This recipe for Southwestern
Cheddar Melt was created by Danya Berman of Los Angeles, CA.
Southwestern
Cheddar Melt
- 1/2 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon ground cumin
8 slices sourdough bread
8 slices (8 ounces) cheddar cheese
4 large tomatillos, thinly sliced*
1 can (4 1/2 ounces) diced green chilies, drained
2 tablespoons (1/4 stick) butter
- In a small bowl, combine
mayonnaise, lemon juice, and cumin; mix well and spread over
1 side of 4 slices of bread. Top each with 2 slices of cheddar
cheese, 1 sliced tomatillo, 1 tablespoon chilies and remaining
4 slices of bread.
- Melt the butter in a large
skillet or griddle over low heat. Cook the sandwiches, covered
for 3 to 4 minutes each side, until golden and the cheese is
melted.
Makes 4.
*Note: A tomatillo is a
small, round fruit with a lemony, slightly acidic taste. Resembling
a green cherry tomato, it has a parchment-like green husk that
must be removed before using. If you can`t find tomatillos in
your local supermarket, a slice of tomato can be substituted
in each sandwich
Recipe provided courtesy of the American Dairy
Association.
