Yield: 4 Servings
|8 slices||Cheddar cheese|
|8 slices||Whole-wheat bread; toasted|
|16 slices||Bacon; fried crisp|
|¼ cup||Margarita Jalapeno Salsa (see index)|
|4||Green onions; thinly sliced|
|8 slices||Swiss cheese|
|4 slices||Monterey Jack|
|2 tablespoons||Caribe (crushed N. New Mexico hot red chile)|
|4||Pickled Tuscan or Jalapeno peppers; thinly sliced|
Preheat broiler. Place a slice of Cheddar on each piece of bread, then place bread on a broiler pan. Top each sandwich with 2 bacon slices, then top evenly with salsa & green onions. Cut remaining cheeses in ½-inch wide strips. Place Swiss strips diagonally across each sandwich, leaving a space between strips, crisscross Monterey Jack strips at right angles over Swiss strips. Sprinkle caribe & peppers or chiles over sandwiches. Broil until cheeses are melted, serve hot. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .