Cemita Grilled Cheese Sandwich Recipe

• 1 finely chopped chipotle in adobo, plus 2 teaspoons sauce
• 1/2 avocado, peeled and pitted
• 2 tablespoons unsalted butter, cut into 3 even pats
• 2 slices hearty white sandwich bread, such as Pepperidge Farm or Arnold
• 2 ounces Oaxacan cheese, grated
• 8 to 10
• leaves (see note)
• Kosher salt

1. In a small bowl, combine chipotle in adobo and avocado. Mash with a fork to combine.
2. Melt 1 pat of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes. Remove from heat.
3. Transfer bread to a cutting board toasted-side-up. Place half of the Oaxacan cheese on one slice, followed by avocado-chipotle mash and papalo. Top with remaining Oaxacan cheese and close sandwich with the top slice of bread toasted side down.
4. Return skillet to burner and melt 1 more pat of butter over medium-low heat. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining 1 pat of butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.

sauce, avocado, unsalted butter, hearty, cheese, kosher salt

Taken from www.seriouseats.com/recipes/2015/02/cemita-mexican-sandwich-grilled-cheese-recipe.html (may not work)