Grilled Cheese with Slow-Roasted Tomatoes, Bacon, and Chipotle Mayo

Grilled Cheese with Slow-Roasted Tomatoes, Bacon, and Chipotle Mayo
Grilled Cheese with Slow-Roasted Tomatoes, Bacon, and Chipotle Mayo | http://saltandwind.com There are those recipes that are inspired by the places we've traveled and the meals we've eaten but then those recipes that are home. They're a comfort food...
Skill
Cuisine
Ingredients
7
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
2 sandwiches
Servings
2
Grilled Cheese with Slow-Roasted Tomatoes, Bacon, and Chipotle Mayo | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main, Sandwich
Cuisine
American
Ingredients
7
Hands-On Time
15 minutes
Total Time
15 minutes
Yield
2 sandwiches
Servings
2
Grilled Cheese with Slow-Roasted Tomatoes, Bacon, and Chipotle Mayo | http://saltandwind.com

There are those recipes that are inspired by the places we've traveled and the meals we've eaten but then those recipes that are home. They're a comfort food so good we could make them at the first sign of homesickness and all is well. And, we may be adults around here but homesickness does still happen! Lately, when it's cropped up, we've cuddled under a blanket, opened a bottle of wine, and cooked up these over-the-top comforting grilled cheese sandwiches. 

Ingredients

  • 2 tablespoons unsalted butter

    room temperature

  • 4 slices sourdough bread
  • 2 tablespoons good-quality mayonnaise
  • chipotle en adobo sauce or chipotle puree
  • 4 ounces Jack cheese

    or mozzarella, thinly sliced

  • 4 slices cooked bacon
  • slow-roasted tomatoes

    storebought or homemade

Instructions

Spread the butter on the one side of each slice of bread. Mix together some of the chipotle en adobo sauce (start with just a teeny bit) and mayo and taste. Add more chipotle for more heat. Assemble a sandwich: Spread mayo mixture on the unbuttered side of one piece of bread then layer a quarter of the cheese, half the bacon, a spoonful of the tomatoes and the remaining cheese. Close and repeat with the second sandwich. 

Heat a large cast iron pan over medium heat. Place the sandwiches in the pan and cook, undisturbed until golden brown, about 5 minutes. Carefully flip and cook on the second side until golden brown and the cheese is melted. Serve with tomato soup, if desired. 

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/438-grilled-cheese-confit-tomatoes-bacon-and-chipotle-mayo-recipe

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