Categories: Sandwiches
Ingredients
- 3 tbsp. butter, at room temp
- 4 slices soft sourdough bread
- 1 small jalapeno, sliced into thin rings
- 1 cup finely grated Parmigiano-Reggiano
- 1 cup shredded extra-sharp cheddar
Directions
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Spread one side of each slice of bread with about 2 tsp softened butter. Arrange 4 or 5 jalapeno rings over the butter on each slice, pressing down to make them stick. Place the Parm in a shallow dish and press the buttered, jalapeno side of each slice of bread into the Parm. Scatter 1/2 cup cheddar on the unbuttered side of each of 2 slices, then close the sandwiches.
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Heat a nonstick skillet over medium-low heat. Add the sandwiches and cook, covered, until the underside is golden but not burnt, 2 to 3 minutes. Flip and cook, covered, until the underside is golden but not burnt and the edges are crisp, 2 to 3 minutes.