Grilled Sourdough with Pepper Jack, Tomato and Basil

April 13, 2012

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Inyo Kitchens, Recipe of the Week. In honor of April being National Grilled Cheese Sandwich Month, we’ve been asking readers to send in their favorite, original bread-and-melted cheese recipes to publish as part of our newest feature, “Inyo Kitchens.” Following is our first Recipe of the Week, submitted by Kim Hazley of Bishop.

Grilled Sourdough with Pepper Jack, Tomato and Basil
4 slices sourdough bread Fresh basil
4 slices pepper jack cheese Tomato slices
Butter Ortega chiles (optional)
Butter outside slices of bread. Heat skillet. Assemble 1 slice of cheese, then tomato, then basil, add other cheese slice and top with bread. Cook slowly until cheese is melted and bread is crispy. I also like to add Ortega chiles. If you have kids who are picky eaters, use a cookie cutter before cooking to cut into kid-friendly shapes that are easy for them to hold. Enjoy.