The best hot cheese sandwich ever

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

The best hot cheese sandwich can be made with fairly simple ingredients that, when grilled, meld into a stunning bouquet of flavors. Rye bread is spread with a simple yet incredibly delicious sauce made from equal parts mayonnaise and Dijon mustard, then layered with slices of cheese, tomatoes, and roasted poblano peppers, which are distinguished from many other chili peppers by their very mild and subtle heat. Two types of cheese—provolone and cheddar—imbue the sandwich with a richer flavor. The sandwich is then grilled in a pan until the cheese melts inside. It turns out incredibly moist and filling. The perfect breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 poblano or Anaheim peppers (or you can use pickled chili peppers)
1/4 cup white vinegar 5%
Half a red onion, thinly sliced
1/4 cup mayonnaise
1/4 cup Dijon mustard
8 slices of rye bread
12 slices provolone cheese
2 ripe tomatoes, chopped
8 slices of cheddar
110 g softened butter

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chili pepper, red onion, mayonnaise, Dijon mustard, rye bread, provolone cheese, tomatoes, cheddar cheese, butter

Cooking the dish according to the recipe:

First, roast the peppers over a gas stove (or in the oven on the grill setting if using fresh peppers) until the skins are completely blackened. Once the peppers are browned on all sides, place them in a plastic bag. Seal the bag and let them steam inside and cool.
Then, pour vinegar over the chopped red onion and let it sit for a while. This will soften the onion and give it a sweeter flavor.

Finally, prepare the special sauce: Mix mayonnaise and Dijon mustard in equal proportions. Everything ingenious is simple!
When you're ready to assemble the sandwiches, peel the blackened skins off the peppers. Scrape out the seeds, leaving only large chunks of fried green chili.
Sandwich. Spread 2 slices of rye bread generously with the special sauce. Top with 2 slices of provolone, 2 slices of tomato, 2 slices of cheddar... a thick layer of roasted chili pepper... a few slices of red onion... and another slice of provolone to hold it all together.
Top with another slice of bread and grease the outside well with butter.
Toast the sandwich in a skillet over medium-low heat until the cheese is completely melted. Be careful not to burn the bread!