This rather indulgent sandwich is sure to become a cult favourite. Use any leftover mac and cheese you have on hand.
|4||slices Dempster’s®/Ben's® White Bread|
|4||slices Gruyère cheese|
|1 cup||(250 mL) cooked macaroni and cheese|
|4 tsp||(20 mL) butter|
|1/4 cup||(60 mL) ketchup|
|1||chopped chipotle pepper in adobe sauce (approx.)|
Grilled Cheese: Place 1 slice of cheese on each of 2 slices of bread; di-vide macaroni and cheese over top, then place remaining cheese over top. Top with remaining slices of bread; butter outside bread slices evenly.
Chipotle Ketchup: Mix ketchup with chipotle pepper until combined, adding more chipotle, if desired.
Heat large nonstick pan over medium heat; cook sandwiches for 2 to 3 minutes per side or until toasted and golden brown. Turn off heat, flip sandwiches and continue to cook for 2 to 3 minutes or until cheese is melted. Serve Chipotle Ketchup on the side.
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