Melissa’s Classic Hatch Chile Grilled Cheese Sandwich

August 19 is Hot and Spicy Food Day! Celebrate with Melissa’s Hatch Chiles.


  • Unsalted butter, softened
  • 4 slices sourdough bread
  • 4 ounces cheddar cheese, cut into 1/3-inch thick slices
  • 1 Hatch Chile, roasted, peeled, stemmed, seeded, and halved lengthwise


Set a large pan over medium-high heat and add enough butter to lightly coat the bottom of the pan. Layer the cheese and chiles onto 2 of the bread slices. Top with the remaining 2 slices of bread. Cook the sandwiches on one side, turning after 5 minutes or when the first side is golden brown and the cheese has begun to melt. Cook on the other side just until golden brown. Serve hot.

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