Recipe courtesy of Ree Drummond
Episode: Simply the Best
Save Recipe Print
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.

Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.

Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!

When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.

For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... 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!

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Fast Blue Cheese Dressing

Recipe courtesy of Ree Drummond

Buffalo Chicken Cheese Balls

Recipe courtesy of Aaron McCargo Jr.

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Orange-Glazed Grilled Acorn Squash

Recipe courtesy of Bobby Flay

Cayenne Cheese Straws

Recipe courtesy of Ree Drummond

Goat Cheese Cheesecake with Spiced Wafer Crust

Recipe courtesy of Anne Burrell

Best-Ever Beer Cheese Soup

Recipe courtesy of Amy Thielen

Browse Reviews By Keyword