Mexican Grilled Sandwich |
| Name: |
Brandi Thomas |
| Base: |
Shaw AFB |
| Recipe: |
INGREDIENTS:
* 4 slices Clover Valley® white bread
* 4 oz pasteurized prepared cheese product with jalapeño peppers, thinly sliced (from 16-oz box)
* 2 tablespoons butter or margarine, softened
* 1 teaspoon Old El Paso® taco seasoning mix (from 1-oz package)
* 1/2 cup chunky-style salsa
Prep Time:
15 min
Start to Finish:
15 Min
DIRECTIONS:
1. Heat griddle to 350°F or heat 12-inch skillet over medium heat. Top 2 slices of the bread with cheese; cover with remaining bread.
2. In small bowl, mix butter and taco seasoning mix. Spread half of mixture on one side of each sandwich.
3. Place sandwiches, buttered sides down, on hot griddle. Spread top sides with remaining butter mixture. Cook 5 to 7 minutes, turning once, until golden brown on both sides and cheese is melted. Serve with salsa as a dip.
SPECIAL NOTE: Spray the knife with cooking spray you use it to keep it from sticking to the soft cheese. Keeping the cheese product refrigerated until ready to cut also prevents sticking. |
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