Grilled Cheddar Cheese with Apples and Hatch Chile Hot Sauce

This unique and flavorful twist on grilled cheese relies on a special Hatch Chile hot sauce that needs to be prepared in advance. The extra step and the time involved is well worth the effort. The sauce adds dimension to this cheddar and apple grilled cheese and is also used as a condiment with the grilled cheese and beyond. Think Hatch Chile sauce on burgers or with tacos. Spice up your grilled cheese routine with this kicked up variation.

Yield: 2 sandwiches
Difficulty: Medium

INGREDIENTS

Hatch Chile Hot Sauce:

2 lbs Hatch chiles
oil (I used canola), to drizzle
3 whole garlic cloves
1 tsp salt
1½ Cup white vinegar

Grilled Cheese:

*makes two sandwiches, double or triple as needed

2 Tbsp butter
4 slices bread (I used a local bakery's sourdough)
2 Cup cheese, grated (I used a sharp cheddar)
Hatch chile hot sauce
1 apple, thinly sliced

DIRECTIONS

Grilled Cheese:

Spread a thin layer of butter on 1 side of each slice of bread.
Place bread slices butter-side down on the griddle and cook until golden brown, approximately 3 minutes.
Remove from pan and transfer to a cutting board.
Spread a thin layer of Hatch chile hot sauce on each untoasted side of the bread.
Top each with grated cheese and apple slices and another layer of cheese.
Return bread to the griddle, cheese-side up, and cook until cheese is melted approximately 5 - 7 minutes.
Press the two, melted sides pieces of bread together. Cut the sandwiches in half. We like them cut diagonally. Serve with more Hatch chile sauce. Enjoy!

Hatch Chile Hot Sauce:

Wash and dry your peppers. I cut off the stems and any tips that were bruised.
Place the peppers in a large mixing bowl and drizzle with oil. Toss to fully coat and glossy.
Place your griddle on the stove and preheat the pan on medium. Place the peppers on the pan.
Cook until the peppers are charred and shriveled. Mine took about 40 minutes. The skins will be splitting and the flesh completely softened.
Combine the peppers, garlic cloves and salt in a blender. Blend for a few pulses. Once the ingredients are roughly combined, drizzle in the vinegar. Blend till smooth.
Transfer sauce to a jar and cover with a cheesecloth. Allow to sit in the pantry. The longer it sits, the deeper the flavor that develops.
We left ours for about 11 days. Blend the sauce again until smooth. Adjust the salt to taste. Transfer to bottles or jars and place in the refrigerator. This sauce will keep for 3 - 4 months.