Southwestern Cheddar Melt
This recipe for Southwestern Cheddar Melt was submitted by Danya Berman of Los Angeles, California.
1/2 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon ground cumin
8 slices sourdough bread
8 (1-ounce) slices cheddar cheese
4 large tomatillos*, thinly sliced
1 (4-ounce) can diced green chiles, drained
2 tablespoons 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 servings.
*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.