red or green?: grilled cheese sandwiches, red or green? style

i love the ooey, gooey dripping cheese!

i am often asked why this blog is called red or green? a few people have emailed me and asked why they need to choose. you don't...that is the whole point of the name. i am currently living in taos, new mexico. this means i frequently get to enjoy new mexican cuisine which is based on cooking with chiles. there are two famous options...a red chile sauce and a green chile sauce. (see my recipe for red chile and another for stacked cheese enchiladas covered with the red sauce). both chiles are delicious and when you order in a restaurant you are given the choice...red or green? and then there is my favorite option..."christmas" which means you want both.

this is grilled cheese week at food network's comfort food feast and i decided to share my red or green? version. i use sourdough bread (my homage to my beloved bay area of california), sharp cheddar cheese studded with new mexican green chile and a spread made with mayonnaise and smokey chipotle peppers. warm, spicy, crunchy, melting bites of deliciousness. comfort food at its best.

grilled cheese sandwiches are more of a technique than a recipe. you should customize them to your liking. use as much or as little cheese as you like. whatever bread you want. grilled or panini style? i am sharing the way i make mine....share your favorites on facebook or in the comments section of this post and please check out my sharp cheddar and grilled onions version over at my sister blog napa farmhouse 1885.

red or green? grilled cheese sandwiches
for each sandwich:
1 tbsp mayonnaise
1 tsp minced canned chipotle peppers in adobo sauce
softened butter
2 slices sourdough bread
1/2 cup coarsely grated green chile cheddar cheese (or 1/2 cup sharp cheddar cheese and 2 tsp diced green new mexican chiles)

heat skillet or grill pan(my preference) over medium high heat. in a small bowl, combine mayo and chipotles. set aside. spread 1 side of both slices of bread with butter. spread the mayo mixture on the other side of each slice. place 1 slice of bread butter side down in the skillet. mound the cheese on top of the mayo side. top with the second slice mayo side down. grill for 3.- 4 minutes, or until bread is nicely toasted with deep grill marks (if using grill pan) and cheese is melted. flip sandwich and grill second side until golden brown. remove from heat, slice and serve immediately.

*note...i love adding slices of heirloom tomatoes in season to this sandwich. other add-ins....greens, grilled onions, bacon, ham, grilled eggplant or whatever you like.