Ranchero Grilled Cheese
Source: Penn State University, University Park, Pa.
“We ran this sandwich on Nov. 3, National Sandwich Day, as a pace changer in our all-you-care-to-eat operations,” says Corporate Executive Chef Bill Laychur. “We got the idea from the Wisconsin Milk Marketing Board, and we modified the recipe slightly,” using cooked chorizo sausage links instead of ground chorizo, omitting the onion and potato puffs and adding sour cream. “The sandwich went over well and we may be looking to do more innovative grilled cheese sandwiches on our cycle menu.”
Margarine, as needed
2 slices Texas toast
1/2 oz. sour cream
1 1/2 oz. yellow American cheese
2 oz. sliced chorizo sausage links
1/2 oz. jalapeño peppers
1 1/2 oz. pepper jack cheese
- Melt margarine.
- Brush outside of bread slices with melted margarine.
- Spread inside of one slice with sour cream. Top with American cheese, sausage, jalapeño and pepper jack. Place top on sandwich.
- Grill sandwich on moderately hot grill until both sides are browned and cheese is melted.