Recipe information
Yield
Makes 6 Servings
Ingredients
1
6-ounce can tomato paste
3
tablespoons chopped canned chipotle chilies
1
tablespoon mild-flavored (light) molasses
12
3/4-inch-thick slices sourdough bread
18
ounces extra-sharp New York cheddar cheese, thinly sliced
4
plum tomatoes, cut into 1/4-inch-thick slices
1
small red onion, thinly sliced
1
cup fresh cilantro leaves
6
tablespoons butter, room temperature
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Preparation
Step 1
Blend tomato paste, chilies, and molasses in processor until smooth. Spread 1 tablespoon chipotle mixture over 1 side of each bread slice.
Step 2
Arrange 6 bread slices, chipotle side up, on work surface. Divide half of cheese among bread slices. Top with tomatoes, then onion, cilantro, and remaining cheese. Top sandwiches with remaining bread, chipotle side down. Spread butter on outside of sandwich tops and bottoms.
Step 3
Heat 2 large griddles over medium heat. Place 3 sandwiches on each griddle; cook until bread is golden and cheese is melted, about 5 minutes per side.