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2 slices whole grain bread
2 slices monterey jack cheese with peppers
1 teaspoon chipotle purée (recipe follows)
1 tablespoon crème fraîche
2 ounces avocado, sliced thin
1/2 ounce red onion, sliced thin
1 tablespoon fresh cilantro leaves
1 ounce whole butter, soft

CHIPOTLE PUREE:
7 ounces chipotle chiles canned in adobo
1 ounce vegetable oil
1 lime
Servings: 1
1. Top each slice of bread with a slice of cheese. Spread each slice with half of the chipotle purée and half of the crème fraîche.

2. Arrange the avocado slices, sliced red onion and cilantro leaves on one slice of the bread. Close the sandwich and press together lightly.

3. Butter the top slice of bread and place the sandwich, butter side down, on a hot griddle. Carefully butter the second slice of bread.

4. Griddle the sandwich, turning once when the first side is well browned. The sandwich is done when both sides are well browned and the cheese is melted.

5. Cut the sandwich in half diagonally and arrange as desired for service.

Yield: 1 Sandwich

To make the Chipotle Purée:

1. Place the chipotle peppers and the oil in the bowl of a food processor; squeeze the lime and add the juice.

2. Process the mixture until smooth.

Yield: 8 1/2 ounces (250 g)
 
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