Ingredients

The following ingredients have 4 Servings
  • 4 slices 1/2-inch thick bread (I used a round of Italian)
  • 2 tablespoons butter
  • 4 slices cheddar cheese (thin)
  • 4 slices pepper jack cheese (thin)
  • 2 green chiles (such as Hatch green chile, poblano or Anaheim, seeded and chopped, roasted and skinned*)
  • 1/2 cup flour
  • 2 eggs (lightly beaten)
  • Dash of salt
  • Vegetable oil (enough to coat the bottom of a large skillet or frying pan)

Instruction

  • Start by buttering one side of each piece of bread. These will be the exterior sides of your sandwich, lay them butter side down on a plate or work surface.
  • On one half of the bread, lie 2 slices of cheddar cheese, topped with a thick layer of green chiles and finished with 2 slices pepper jack cheese. Top with another slice of bread, butter side out. Repeat with remaining sandwich.
  • In a large skillet or frying pan, heat vegetable oil over medium-high heat. Place both sandwiches, into pan. Press down with a spatula to flatten the bread and sear the butter against the hot surface. When browned, flip and repeat on other side, pressing until brown. Remove to a paper towel lined plate. Reduce oil heat to low, but don't turn it off.
  • Working at a brisk pace (you don't want your oil to burn), place flour in a shallow dish (or plate) and eggs in a shallow bowl whisked with salt.
  • Using a fork, carefully dredge both sides of each sandwich in flour and then egg mixture.
  • Increase oil heat back to medium-high heat and place egg drenched sandwiches in to hot oil. Cook on either side until browned and egg mixture has cooked.
  • Remove, slice and serve. Enjoy your Double Crunch Chile Relleno Monte Cristo Sandwiches!
  • If you've tried this recipe, come back and let us know how it was!