Southwestern Grilled Cheese Sandwiches by Foodie’s Chef Laura Brennan

Name: Southwestern Grilled Cheese Sandwiches by Foodie’s Chef Laura Brennan
Ingredients: 2 ears corn, shucked, cooked and kernels sliced from the cobs; 6 ounces firm cheddar cheese, grated; 2 scallions, washed, dried and thinly sliced on the diagonal, both green and white parts; 3 tablespoons tomato salsa, excess liquid drained in a strainer; ½ cup plus 1 tablespoon chipotle ranch dressing, divided (see above headnote for substitution ideas); 4 slices firm sourdough bread, at least ½-inch thick (I used sourdough slices that measured approximately 8x4 inches); Optional: 4-6 slices ripe tomato and/or 4 slices cooked bacon; Salt and fresh grated pepper to taste; 2 tablespoons softened butter

foodiesmarkets.com

When it’s too hot to turn on the oven or the stove, here’s a quick and savory melted cheese sandwich that can be done outside on a grill in a pre-heated cast iron pan. Use a delicious, firm...

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Ingredients

2 ears corn, shucked, cooked and kernels sliced from the cobs
6 ounces firm cheddar cheese, grated
2 scallions, washed, dried and thinly sliced on the diagonal, both green and white parts
3 tablespoons tomato salsa, excess liquid drained in a strainer
½ cup plus 1 tablespoon chipotle ranch dressing, divided (see above headnote for substitution ideas)
4 slices firm sourdough bread, at least ½-inch thick (I used sourdough slices that measured approximately 8x4 inches)
Optional: 4-6 slices ripe tomato and/or 4 slices cooked bacon
Salt and fresh grated pepper to taste
2 tablespoons softened butter