Cate Melton of the blog Cate’s World Kitchen is a full-time teacher and new mom who loves to cook, bake, and run. Her blog is where she shares her favorite recipes and a little peek into her life.
Inspired by the flavors of a chile relleno, these sandwiches feature roasted portobello mushrooms, green chilies, and Tillamook Monterey Jack Cheese with spicy mayo on cornbread.
Preheat the oven to 400 F.
Slice the stems off the portabellos and scrape the gills out with a spoon. Carefully cut each mushroom in half horizontally.
Arrange the mushroom pieces on a rimmed baking sheet and drizzle with the olive oil.
Roast the mushrooms for 15-20 minutes, flipping them one, until tender. Remove from the oven and set aside.
While the mushrooms are roasting, mix the mayonnaise and hot sauce together (add extra hot sauce if you prefer spicier food!)
Spread a thin layer of mayonnaise on half of a piece of cornbread, then top with a slice of cheese. Place under a broiler or in the oven for a few minutes to melt the cheese.
Lightly butter a skillet and set it over medium heat. Place a piece of portobello and about 2 tablespoons of chiles on top of the cheese. Top with the other half of the piece of corn bread and cook in the skillet for about 3-4 minutes on each side. Repeat with remaining ingredients.