Rating: 4.76 stars
13 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The best sandwich I've ever had that is a spin off of a grilled cheese I had at a ski chalet.

Recipe Summary test

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
1
Yield:
1 sandwich
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water, vinegar, sugar, red pepper flakes, and garlic in a small saucepan over medium heat; cook and stir until sugar is dissolved and sauce is slightly reduced, about 5 minutes.

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  • Heat a skillet over low heat.

  • Spread butter onto 1 side of each bread slice. Spread cream cheese on the opposite side of 1 of the bread slices. Layer Cheddar cheese and pickles on top of the cream cheese layer. Drizzle 1 to 2 tablespoons sauce on the other slice of bread on the side opposite the butter; place bread on top of pickle layer, butter-side on the outside, creating a sandwich.

  • Cook sandwich in the hot skillet until cheese is melted and bread is browned, about 5 minutes per side. Remove top bread piece, add tomatoes to middle, and close sandwich.

Cook's Note:

Chile paste can be used in place of the red pepper flakes.

Nutrition Facts

649 calories; protein 21.8g; carbohydrates 46.9g; fat 42.9g; cholesterol 122mg; sodium 1226.2mg. Full Nutrition
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