Ingredients
- 3 medium jalapeño peppers
- 1 tablespoon olive oil
- 1 tablespoon Cabot Salted Butter, softened
- 4 slices multi-grain bread
- 4 ounces Cabot Hot Habanero Cheddar*, grated (about 1 cup)
- 2 ounces Cabot Regular Cream Cheese
- 4 ounces Wholly Guacamole
*Substitute Cabot Chipotle Cheddar for less heat.
Instructions
Makes: 2 servings
Method: Direct grilling
Equipment: Perforated Cooking Grid (optional), Half Moon Cast Iron Griddle
- Set the EGG for direct cooking at 350°F/177°C.
- Cut the jalapeños in half lengthwise and remove seeds and ribs.
- In a small bowl, toss the peppers with olive oil until well coated.
- Place the jalapeños skin-side down on the cooking grid or a Perforated Cooking Grid for about 5 minutes, or until the skin is browned and blistered.
- Transfer the jalapeños to a small plastic bag to let the skin loosen. When cool enough to handle, remove the skin and chop the peppers.
- Butter the outside of each bread slice.
- In a bowl, mix the grated cheddar with the cream cheese and spread the mixture on the unbuttered side of two bread slices.
- Top each with half of the guacamole and chopped jalapeños.
- Add the remaining bread slices, buttered side facing out.
- Transfer the sandwiches to a Half Moon Cast Iron Griddle and cook until golden brown on the underside.
- Flip and cook until the second side is golden brown and the cheese is melted.
- Serve warm and enjoy!
