details
- Makes 2 sandwiches
- Prep time: 15 minutes
- Total time: 25 minutes
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 4 slices mild Cheddar
- 4 slices Provolone
- 4-6 slices of tomato
- 4 slices of a small red onion
- 1 can (4 ounce) whole green chilies
- 4 slices light Rye Bread
- Butter
directions
Combine the mayo and mustard in a bowl.
Spread butter on one side of each bread slice. Spread equal amounts of the mayo/mustard mixture over the unbuttered side of each bread slice; top 2 bread slices with 2 slices of cheddar, 2-3 slices of tomato, 2 slices of onion, 2 green chilies, 2 slices of provolone (you definitely want the cheese to be your bookends), and finally the other two bread slices.
Heat a large nonstick skillet over medium heat until hot. Add the sandwiches and cook for 3 minutes; cover and cook for 2-3 minutes longer or until golden brown.