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Grilled Cheese and Chili Sandwich

Did you know that April is the National Grilled Cheese Sandwich Month?

Happy National Grilled Cheese Sandwich Month to you!

Just the mention of a grilled cheese sandwich reminds me of the ones that my grandmother made me when I was little.

And guess what kind of cheese it was made with…..yep…..Velveeta Cheese.  Those were the days!

So before I tell you about today’s recipe I have to take a minute to think of just the right words so that I can properly describe to you how AMAZING this sandwich tastes.

I’m thinking.

Ok, I have the words now.

This Chili Grilled Cheese is an over the top, sooo tasty, you’ll want seconds, ultra super delicious sandwich.

Btw, I used my fave chili for this recipe made with Carroll Shelby’s Chili Kit.  Here’s the recipe from a prior post, Ground Turkey and Black Bean Chili.

I’m going to be honest with you.  After I took these pictures I was scanning over them to make sure that they turned out nice enough for this post.

It was in the morning and I hadn’t had breakfast yet.

All the while, the sandwich you see in the pics was staring at me from my kitchen counter. It wasn’t even blinking, just staring right at me.

The Nano second I decided that the pictures were good enough, without permission from my brain, my right had reached over and grabbed the sandwich.

And again, without permission from my brain, my mouth opened and before my brain even knew what happened, half of the sandwich was gone.

There you have it.  This can also be a breakfast sandwich!

So here you go, just 4 ingredients.

Sharp Cheddar Cheese, Sheepherder Bread, Butter, and Chili.
Here’s how to make it:

Warm the chili in a pan or in the microwave and then set aside for just a moment.

Heat a large skillet on medium heat.

If your skillet is large enough to lay out 4 slices of bread, add half of the butter to the skillet.

If your skillet is just large enough for 2 slices of bread at a time, use about a quarter of the butter (a little less than a tablespoon).

As soon as the butter melts, lay the pieces of bread over it and move them around a little so they soak up the butter.

Let cook until the bottom sides of the bread have a toasty look to them (about 3 or 4 minutes).

Once the bottom sides of the bread are toasted, turn them over, slide one of the pieces over to the far side of the pan and stack the remaining piece on top of it for just a moment while you add more butter.

Add half of the remaining butter to the pan.

Put one of the slices of bread over the butter toasted side up.

Then stack the other slice of bread on top of the piece that is lying on the melted butter.

Add the remaining butter to the pan, and as soon as it melts lay the remaining piece of bread over it toasted side up.

Next, add the slices of cheese to the top of each piece of bread.

Left up the bread to see how it’s toasting.  If it’s getting too dark, turn down the heat just a bit.

Then add about ½ cup of warm chili over the cheese on one slice of bread (add 1 cup of chili on two slices if you’re cooking all four pieces of bread at the same time).

Add a couple more slices of cheese on top of the chili just for good measure.

Take another look at the bottom of the bread and if it’s a golden toasted color, turn the piece of bread with just cheese on it over on top of the bread with the chili on it to make a sandwich.

When both sides are toasted, remove the sandwich from the heat on to a plate or cutting board.

If the cheese isn’t fully melted yet, put the sandwich in the microwave for about 5 seconds or just enough so that the cheese is melted.

Cut the sandwich in half….

and serve warm.

Grilled Cheese and Chili Sandwich

Yield: Serves 2

Ingredients:

4 slices of your favorite Sandwich Bread
6 ounces of sliced Sharp Cheddar Cheese
3 tablespoons Butter
1 cup of Chili

Directions:

Warm the chili in a pan or in the microwave and set aside for just a moment. Heat a large skillet on medium heat. If your skillet is large enough to lay out 4 slices of bread, add half of the butter to the skillet. If your skillet is just large enough for 2 slices of bread at a time, use about a quarter of the butter (a little less than a tablespoon).

As soon as the butter melts, lay the pieces of bread over it and move them around a little so they soak up the butter. Let cook until the bottom sides of the bread have a toasty look to them (about 3 or 4 minutes). Once the bottom sides of the bread are toasted, turn them over, slide one of the pieces over to the far side of the pan and stack the remaining piece on top of it for just a moment while you add more butter.

Add half of the remaining butter to the pan. Put one of the slices of bread over the butter toasted side up. Then stack the other slice of bread on top of the one lying over the melted butter. Add the remaining butter to the pan and as soon as it melts lay the remaining piece of bread over it toasted side up. Next, add the slices of cheese to the top of each piece of bread.

Then add about ½ cup of warm chili on top of the cheese on one slice of bread (add 1 cup of chili on two slices if you’re cooking all four pieces of bread at the same time). If you have extra, add a couple more pieces of the cheese on top of the warm chili. Lift up the bread slightly with a spatula and see if it’s completely toasted. If so, turn the piece of bread with just cheese on it over on top of the piece of bread with the chili on it to make a sandwich.

When both sides are toasted, remove sandwich from the heat on to a plate. If the cheese isn’t fully melted yet, put the sandwich in the microwave for about 5 seconds or just enough so that the cheese is melted. Cut the sandwich in half and serve warm.

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2 Comments

  1. I have some leftover veggie chili I made the other day, and I am so making this!
    Hope you had a lovely Easter and are having a great weekend 🙂