Grilled Cheese With Smoked Chilies and Cilantro

“A wowzer with BIG flavor! I like addition of mayo on mine. Adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison and Edward Espe Brown.”

Ingredients Nutrition

  • butter, softened
  • 4 slices white bread or 4 slices wheat bread
  • 2 teaspoons chilpotle puree (chilpotle peppers from the can pureed)
  • 5 ounces fontina or 5 ounces cheddar cheese, thinly sliced
  • 1 large tomatoes, thinly sliced
  • 12 small red onion, very thinly sliced into rounds (see note in #4 below)
  • 1 tablespoon cilantro, coarsely chopped


  1. Butter outside of bread for grilling. Then spread the insides with the chilpotle puree, putting a scant 1/2 tsp on each slice, or more if you like your sandwich very hot.
  2. Layer the cheese, tomato, onion and cilantro on a slice of bread and place the other on top.
  3. Grill the sandwich over moderate heat in a skillet or a griddle. Turn to brown each side. Use a lid over the sandwich to help the cheese melt. This will take about 8 minutes. Serve.
  4. Note: Saute the onion for 1 minute in vegetable oil if you do not want a raw onion taste. Then proceed with recipe.

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