Grilled Cheese With Smoked Chilies and Cilantro

A wowzer with BIG flavor! I like addition of mayo on mine. Adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison and Edward Espe Brown.

• Ready In: 18 mins
• Serves: 2

Ingredients

•  butter, softened
• 4  slices  white bread or 4  slices  wheat  bread
• 2  teaspoons  chilpotle  puree (chilpotle peppers from the can pureed)
• 5  ounces fontina or 5  ounces cheddar cheese, thinly sliced
• 1  large tomatoes, thinly sliced
• 1⁄2 small red onion, very thinly sliced into rounds (see note in #4 below)
• 1  tablespoon cilantro, coarsely chopped

Directions

1. Butter outside of bread for grilling. Then spread the insides with the chilpotle puree, putting a scant 1/2 tsp on each slice, or more if you like your sandwich very hot.
2. Layer the cheese, tomato, onion and cilantro on a slice of bread and place the other on top.
3. Grill the sandwich over moderate heat in a skillet or a griddle. Turn to brown each side. Use a lid over the sandwich to help the cheese melt. This will take about 8 minutes. Serve.
4. Note: Saute the onion for 1 minute in vegetable oil if you do not want a raw onion taste. Then proceed with recipe.