• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    White Cheddar and Gruyere Grilled Cheese with Arbol Chile Garlic Spread

    In this sandwich, nutty Gruyere cheese and sharp Cheddar melt together with a spicy, savory chile de arbol and garlic spread. The recipe for the spread yields a bit more than you need for these sandwiches, but it's so delicious you will find yourself reaching to put it into all your other dishes.


    Ingredients
    1
    tablespoon
    Olive Oil
    4
    red onions, thinly sliced
    1
    cup
    hot water
    10
    dried arbol chiles, tops removed
    4
    cloves
    garlic, smashed
    1/2
    cup
    extra virgin olive oil
    2
    slices
    bread, crusts removed and shred by hand (can be same bread as used in the sandwich)
    8
    slices
    sourdough bread
    8
    ounces
    white Cheddar cheese, thinly sliced
    8
    ounces
    Gruyere cheese, thinly sliced
    4
    tablespoons
    unsalted butter, melted
    Directions
    In a sauté pan, heat 1 tablespoon of olive oil over medium heat and sauté onion until translucent. Salt as desired and remove from pan, allow onions to cool.
    Bring 1 cup of water to a boil and pour over dried chiles in a heat proof bowl. Allow mixture to sit for at least 20 minutes. Place reconstituted chiles, garlic, shredded bread and olive oil into a food processor and pulse until a chunky spread forms. To thin out further, use additional chile water. Remove and spread on one side of sandwich bread. Will make about a cup of spread, use about 1 to 2 tablespoons per sandwich.
    Layer with desired amount of cheese and onion. Heat a griddle or pan over medium heat and brush each side of bread with melted butter. Grill until golden brown and cheese is melted. Enjoy while warm.

    The base number of servings for this recipe is 4
    OK

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