This sandwich was first inspired in 1995 when planning for a sailing trip to Catalina Island. The ingredients are very simple: easy to cook under way–here, we were halfway from New Orleans to Pensacola on the Gulf–great when the weather is hot or cold, and you’re certain to make your crew very happy. It’s been refined since and this recipe is now a staple for our routine cruising menus.
Ingredients for about 4 hearty sandwiches:
16 oz. Cheddar, I prefer sharp
4 large jalapeno peppers
1 white onion
2 ripe tomatoes
Peel, quarter and slice the onion. Then prep the jalapenos: Slice lengthwise (the seeds are the hot part, so you can scoop out some or more of them with a teaspoon). Then cut into thin half-circles.
And before you start cooking, thinly slice the tomatoes and the cheese.
Over high heat, sauté the peppers for about 2 minutes in butter, then add the onions and sauté over medium heat mixture until the vegetables start to brown.
In the pan, lightly toast one side of two slices of bread, in butter, over your medium fire. Turn to toast the other side while layering cheese (here I used a sharp white and a medium orange cheddar) then scoop on the pepper mixture and add your tomato.
Add the top slice of bread, turn, slice in half and serve.
This just might be the most delicious sandwich you’ll ever eat beating to windward.
Whether you agree or not, we’d like to hear from you!
2 thoughts on “Funky Jalapeño Grilled Cheese Sandwich”
You’re totally right. A dill pickle would have been PRIMO here. Plus, a longer shelf life on the boat. Bananas will come up on next week’s post.
I think you forgot the dill pickle , we always add the dill pickle at the end with the tomatoes.