I invented this recipe a long time ago and figured it deserved to come out of retirement! This grilled cheese recipe is spicy, fragrant, and delicious for a quick dinner. The trick is using enough mayo to coat the bread – that results in the perfect crunchy exterior.
Triple Decker Mexican Grilled Cheese Sandwich
3 slices sandwich bread
3 tbsp. mayonnaise mixed with 1 tbsp. your favorite black bean dip (I love the one from Trader Joe’s)
1 jalapeno, sliced thinly
1 tomato, sliced
1 scallion, chopped
2 tsp. cilantro, cleaned and chopped
1. Spread the mayo/bean mixture on both slices of all bread. Then, put 2 slices of the bread in a hot pan over medium heat and let it cook for a few minutes, until the undersides are warm and toasted. Then, remove one of the slices of bread from the pan.
This sandwich is everything that is good about eating. It’s crunchy and gooey. It’s creamy and spicy. It’s fresh and rich and heady with beans. It’s not really Mexican, it just takes a few cues from Mexican cuisine. The untoasted layer of bread in the middle is key – it melts into the cheese, becoming moist and almost juicy. It’s substantial, it’s quick to prepare, and it’s great now that the weather is getting warmer and we are all craving margaritas.
Or at least I am. So sue me.