![](https://www.pinterest.com/pin/create/button/?url=https://foodiesmarkets.com/recipe/southwestern-grilled-cheese-sandwiches-by-foodies-chef-laura-brennan/&media=https://foodiesmarkets.com/wp-content/uploads/2020/07/grilledcheeseperfectsize550px.jpg&description=
<p class="MsoNoSpacing">When it’s too hot to turn on the oven or the stove, here’s a quick and savory melted cheese sandwich that can be done outside on a grill in a pre-heated cast iron pan.<span style="mso-spacerun: yes;"> </span></p>
<p class="MsoNoSpacing">Use a delicious, firm cheddar cheese and the kernels, shaved from two (2) pre-cooked ears of corn.<span style="mso-spacerun: yes;"> </span>Choose a ‘sturdy’ bread, thick-sliced if possible, but at least ½-inch.<span style="mso-spacerun: yes;"> </span>Grate the cheese on the largest holes of a box-grater and mix with a ‘binder’…I used chipotle ranch dressing, but any creamy dressing would work, as would mayonnaise or a combo of dressing & mayo.</p>
<span style="font-size: 11.0pt; line-height: 115%; font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;">Additionally, thin slices of tomato and/or cooked bacon would be yummy additions.</span>
data-pin-do=)
Southwestern Grilled Cheese Sandwiches by Foodie’s Chef Laura Brennan
July 24, 2020
When it’s too hot to turn on the oven or the stove, here’s a quick and savory melted cheese sandwich that can be done outside on a grill in a pre-heated cast iron pan.
Use a delicious, firm cheddar cheese and the kernels, shaved from two (2) pre-cooked ears of corn. Choose a ‘sturdy’ bread, thick-sliced if possible, but at least ½-inch. Grate the cheese on the largest holes of a box-grater and mix with a ‘binder’…I used chipotle ranch dressing, but any creamy dressing would work, as would mayonnaise or a combo of dressing & mayo.
Additionally, thin slices of tomato and/or cooked bacon would be yummy additions.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 servings
Ingredients
2 ears corn, shucked, cooked and kernels sliced from the cobs
6 ounces firm cheddar cheese, grated
2 scallions, washed, dried and thinly sliced on the diagonal, both green and white parts
3 tablespoons tomato salsa, excess liquid drained in a strainer
½ cup plus 1 tablespoon chipotle ranch dressing, divided (see above headnote for substitution ideas)
4 slices firm sourdough bread, at least ½-inch thick (I used sourdough slices that measured approximately 8x4 inches)
Optional: 4-6 slices ripe tomato and/or 4 slices cooked bacon
Salt and fresh grated pepper to taste
2 tablespoons softened butter
Directions
In a bowl, combine the grated cheese, the shaved corn kernels, the sliced scallions and the drained tomato salsa. Toss gently to combine. Add ½ cup of your chosen dressing/mayo and combine. Add more dressing if needed to bind the ingredients. (Don’t make it too loose, you want the cheese mix to stay in the sandwich as it is cooking.)
Taste and adjust flavor of the cheese mix with a pinch of salt & pepper if necessary.
Butter one side of two (2) slices of bread. Place the buttered sides down on a cutting board. Divide the filling between the two slices of bread. Spread the filling to the edges of the bread. Add sliced tomato and/or cooked bacon slices on top, if using. Butter the second side of the two remaining slices of bread and place on top of the prepped sandwiches (buttered side on the outside).
Pre-heat a cast iron skillet (or other sauté pan) over medium-low heat. Carefully lay a sandwich down in the pan. My cast-iron pan will only hold one sandwich at a time. Cook until bottom side is browned and crispy. Gently, gently, gently flip over and cook the second side.
Let sandwiches cool very, very, very briefly before cutting in half.
Delicious with pickles, chips and a cold brew!
