Smoky Honey Habanero Butternaise Grilled Cheese
Rated 5.0 stars by 1 users
Servings
2
Prep Time
10 minutes
Cook Time
10 minutes
There's grilled cheese, and then there's this grilled cheese. Two kinds of sharp cheddar, sourdough toasted low and slow in butternaise — that's a Kewpie mayo and butter hybrid that belongs in your rotation permanently — and just enough Smoky Honey Habanero to make things interesting. That last ingredient is doing more work than it looks like: a touch of smoky paprika warmth, a whisper of honey-sweet, and just enough habanero heat to make you take another bite before the first one's even finished. It's the kind of sandwich that sounds simple until you're standing over the stove wondering why you haven't been making it this way your whole life.
Author:Chef Tony
Ingredients
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4 slices sourdough bread, sliced ½ inch thick
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4 slices Tillamook Sharp Yellow Cheddar, sliced
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4 slices Tillamook Sharp White Cheddar, sliced
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2 Tbsp Kewpie mayo
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2 Tbsp Tillamook Extra Creamy Unsalted Butter, softened
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1-2 tsp Spiceology Smoky Honey Habanero Seasoning
For the Sandwich
For the Butternaise
Directions
In a small bowl, combine the Kewpie mayo, softened butter, and Smoky Honey Habanero. Mix until smooth and well combined. Set aside.
Spread about 1 tablespoon of butternaise evenly across one side of each bread slice.
Heat a medium sauté pan over medium-low to medium heat. Place two slices of bread butternaise-side down in the pan.
Layer 2 slices of Sharp Yellow Cheddar and 2 slices of Sharp White Cheddar on top of each bread slice in the pan.
Place the remaining bread slices on top, butternaise-side up.
Cook 3–5 minutes per side until the bread is deep golden brown and the cheese is fully melted. Low and slow is the move — don't rush it.
Remove from heat, slice, and serve immediately.
