Chili Cheese Sandwich
Despite the gazillion varieties of cheese that we find in the grocery stores here in the US, my favorite has been our very own Amul cheese for its unique taste. Yes, I know, I have a patriotic bone in my body that makes me say that, but try American or Swiss cheese slices in a masala cheese toast or chili cheese sandwich and you will know what I’m talking about. I’ve tried to take Mozzarella cheese and add a little more salt to it (Amul cheese is saltier than other cheeses), but it doesn’t come close.
This version of chili cheese sandwich that I will share has been a lunch box staple during my school and college going days, and now, my son loves this version over a plain grilled cheese.
4 slices of white or wheat bread (I do not remove the crust just to get my son into eating the crust, and I also think the crust is the crunchiest part)
Red onion – 1
Green chilies – 2-3 (I use the Thai chili or the small ones available in the Asian grocery stores, but you may also use serrano peppers)
Salt to taste m(this is optional, Amul cheese tends to be salty by itself so salt may not be needed)
Chili powder or cayenne pepper (optional)
1. Spread some butter on one side of the bread slices.
2. Chop the onions and green chilies finely.
3. Grate the cheese cubes, or use 1 cheese slice per sandwich
4. Mix the grated cheese with the onion and green chilies/cayenne pepper.
5. Preheat a sandwich maker and place the bread slices with the buttered sides on top. (You can also make this sandwich on a stovetop skillet/grill.)
6. Add the cheese mixture in between the slices and close the sandwich maker. Cook till the slices are evenly browned. The butter adds to the crispiness of the sandwich and the sandwich maker helps seal the sides.
7. Enjoy your sandwich with ketchup or with any chutney.