Sort ingredients
sdwhwk
QR Code
Listen
PdfIngredients
Fill a bowl with ice water. Place the peppers on a baking sheet and fire up a small butane torch (we like the Weller ML200, $23) until the flame burns blue. Carefully blister the skins of the peppers with the blowtorch, turning them with a fork as you work.
Wearing plastic gloves, plunge the peppers into the ice water, drain, rub off their skins, halve them lengthwise, remove the seeds, and chop them.
Heat a cast-iron skillet over medium. For each sandwich, liberally butter both sides of 2 slices of bread. Place 2 slices of Monterey Jack on 1 piece of bread and add a heaping tablespoon of the pepper mixture. Place 2 slices of cheddar on the other piece of bread, and put the bread slices together.
Place the sandwiches in the skillet over medium heat and cook until the bread is golden brown, 3 to 5 minutes per side. Cut them in half and serve.