Ingredients
- 4 Anaheim chilies-roasted
- 1/4 cup vinegar
- 1/2 red onion, thinly sliced
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 8 slices rye bread or swirl bread
- 12 slices provolone
- 2 ripe tomatoes, sliced
- 8 slices cheddar cheese
- 1/2 cup butter, softened
Preparation
Step 1
Pour the vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the harsh onion flavor and leave them with a nice sweetness.
Make the sauce: Combine the mayonnaise and mustard and stir until combined and smooth.
When you are ready to make the sandwiches, generously spread 2 pieces of bread with the sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar, a layer of green chilies, a few red onions, and one more slice of provolone just to hold it all together.
Top with the other slice of bread and spread the outsides with a good amount of butter.
Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread.
Enjoy! You can also add a thin slice or 2 of ham between provolone layers-either on top of cheddar or in place of cheddar.
Yields 4 servings