- 3 TBS butter, divided
- 3 TBS mayonnaise
- 2 tsp chipotle chiles in adobo sauce, finely chopped (or 1/4 tsp chipotle chili powder)
- 2 TBS fresh cilantro, coarsely chopped
- 4 slices sourdough bread
- 4 oz shredded or very thinly sliced sharp cheddar cheese
- Fresh chopped grape tomatoes
In a small bowl, melt 2 tbs butter. In a separate bowl, whisk mayonnaise, chipotle chilies in adobo sauce and cilantro. Set aside.
Spread the remaining 2 tablespoons of butter on one side of each of the 4 slices of bread. Place slices, buttered side down, on a clean work surface. Spread the cilantro-mayo mixture evenly over the 4 slices of bread. Pile shredded cheese evenly over two slices of bread. Top with tomatoes. Place the second slice of bread, buttered side up, on each, creating two sandwiches.
Place sandwiches in a large preheated skillet. Cook 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Flip the sandwiches with a spatula, pressing lightly to flatten.
Cook 1 to 2 minutes or until the undersides are golden brown and the cheese is completely melted. Eat immediately.