Some Like It Hot

  • 20
    min prep
  • 30
    min total
  • 2
    Servings

“A grilled cheese with attitude: a hint of heat from creamy Tillamook Pepper Jack Cheese and a touch of smoky chipotle mayo, plus the cool, sweet tropical flavors of pineapple and mango, equals love at first bite. Tillamook’s award-winning Medium Cheddar Cheese chimes in here to temper the heat for those with tender taste buds - otherwise go all out with Tillamook’s Pepper Jack Cheese!” - Priscilla Willis of She’s Cookin’

Let's Make This!

Ingredients
  • 4 slices potato or whole grain bread
  • 2 slices Tillamook Medium Cheddar Cheese
  • 2 slices Tillamook Pepper Jack Cheese
  • 7 oz can chipotle peppers*
  • 2 tablespoons mayonnaise
  • 1 tablespoon olive oil
  • ½ cup pineapple,* diced
  • 3 strips dried mango, diced
  • ¼ red bell pepper, diced
  • Additional olive oil for grilling
  • *Note: canned chipotle peppers (packed in adobo sauce) can be found in most supermarkets. Fresh pineapple is my preference, but canned will do.
Directions
  • Chipotle mayonnaise
  • Step 1

    Measure 1 tablespoon of chipotle peppers (refrigerate the remainder for future use). Place in a mini food processor or blender and process until smooth. Add the mayonnaise and olive oil and process until blended.

  • Fruit salsa
  • Step 1

    In a small bowl, mix together the diced pineapple, mango, and red pepper. If using canned pineapple make sure to drain well. Makes about 1 cup of fruit salsa.

  • Assemble sandwiches
  • Step 1

    Heat a cast iron or other heavy skillet or grill over medium-low heat. Using a pastry or grill brush, brush one side of each slice of bread lightly with olive oil.

  • Step 2

    Place bread, oiled side down, on a cutting board. Spread each slice with chipotle mayonnaise. Place one slice of cheese on each slice of bread. Add a tablespoon of the fruit salsa to one side of each sandwich, and spread to cover bread. Place the partner slice of bread with cheese on top and transfer to heated skillet.

  • Cooking
  • Step 1

    Cook for about 3 minutes until golden brown, then (using a spatula) carefully turn over to brown the other side, about 2-3 more minutes. Watch carefully. Optional: cover with a pot lid to trap the heat to make sure the cheese melts - must have melted cheese!

Recipe By

Priscilla Willis writes about food and dining on her website She's Cookin' | from the heart, where you'll find simple and seasonal recipes with a heart-healthy focus, dining reviews highlighting healthy options, the occasional indulgence to drool over, and delicious Travel Eats from destinations near and far. Priscilla and her husband find respite in growing greens and tomatoes and walking their Corgi on the beach. Priscilla is a contributor at OC Menus and Honest Cooking, and collaborates with Hoag Hospital on raising awareness and educating folks about cooking good foods for the heart.

Like Priscilla on Facebook
Follow Priscilla on Twitter

You Might Also Like