Hatch Grilled Cheese
French country style bread (we used Bread Alone peasant bread)
Cracker Barrel sharp white cheddar cheese
1 hatch chile
1 ají Rojo (optional if you like extra spice)
1 1/2 tablespoons Brooklyn Buttery Hatch Chile Butter
1 1/2 tablespoon Dukes Mayonnaise
Wrap your hatch chile and ají Rojo in tin foil. Turn on stove burner on medium high. Using tongs place wrapped peppers on top of the open flame (don't worry if you hear popping its normal!) Rotate until roasted and delicious (6-10 minutes depending on size of peppers) allow tinfoil and peppers to cool.
Once cool chop your roasted peppers into small pieces. set aside for assembly.
Mix together mayonnaise and hatch chile butter.
Thinly spread one side of each bread slice with hatch butter mayonnaise mixture .
Heat a heavy pan over medium-low heat.
Place the bread, butter/mayonnaise-side-down, in the pan. Divide the cheese evenly on top of slices and top with your roasted peppers.
When underside is golden brown, about 4 minutes, flip sandwich Press down on your grilled cheese don't be shy we want a crispy perfectly brown grilled cheese. Cook until the other side is brown and cheese is ooey gooey. Enjoy!