Mexican Grilled Cheese Sandwich

Ah, the grilled cheese sandwich. Such a comfort food. Everyone remembers back to their child hood of having Mom make a grilled cheese sandwich, most likely with two slices of Wonder Bread and a slice of American cheese. A little bit of butter and it was oh so good. This version is a more grownup take on the classic grilled cheese I came up with especially for Cinco de Mayo. The bite from the chiles acts as a nice counter to the richness of the cheese and butter. Enjoy.

Mexican Grilled Cheese

2 slices sourdough bread
sharp cheddar cheese
queso quesadilla (Mexican melting cheese) (Author’s note: if you can’t find queso quesadilla, use Colby or Monterrey Jack.)
2 Tbs salsamole
butter

Make thin slices of the cheddar and queso quesadilla, enough to cover one of the slices of bread. Place a non-stick frying pan over medium heat. Butter one side of a slice of bread and place it in the pan. Cover that slice of bread with the cheddar cheese. Spread the salsamole on the cheddar cheese and cover with the queso quesadilla. Butter the remaining slice of bread and put it on top, butter side out. Cook until the cheddar cheese starts to melt and the bottom is golden brown, about 3-4 minutes. Using a spatula, carefully flip the entire sandwich. Cook until the other side is golden brown, about another 2-3 minutes. Serve warm.