Chipotle-Glazed Veggie Grilled Cheese

with Lime-Mayo Corn

35 MIN

2 Servings

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From the Test Kitchen

By filling slices of warm, golden brown sourdough bread with layers of chipotle-glazed sautéed vegetables and melty gouda and monterey jack cheeses, we’re giving this comfort food favorite a gourmet boost. We’ll be serving them with a side of corn on the cob dressed with layers of creamy lime mayo and our new everything bagel seasoning---a delicious, familiar blend including poppy seeds, sesame seeds, onion and garlic.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

780 Cals (est.)

View Full Nutrition

fresh

ingredients

4 slices Sourdough Pullman Bread
2 ears Of Corn
1 Poblano Pepper
1 Yellow Onion
1 Lime
2 oz Smoked Gouda Cheese
2 tsps Chipotle Chile Paste
1 tsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)
2 Tbsps Mayonnaise
1 Tbsp Light Brown Sugar
2 oz Monterey Jack Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Quarter the lime. Thinly slice both cheeses. Remove any husks and silks from the corn. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the mayonnaise and the juice of 2 lime wedges. In a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

2 Cook & glaze the vegetables

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the liquid has mostly cooked off. Turn off the heat. Carefully stir in the juice of the remaining lime wedges; stir to combine. Taste, then season with salt and pepper if desired.

3 Assemble & cook the sandwiches

Assemble the sandwiches using the bread, glazed vegetables, and sliced cheeses; season with salt and pepper. Rinse and wipe out the pan used to cook the vegetables. In the same pan, heat 1 tablespoon of olive oil on medium until hot. Add the sandwiches; loosely cover the pan with foil. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve on an angle.

4 Cook the corn & serve your dish

Meanwhile, carefully add the corn to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and tender. Drain thoroughly and pat dry with paper towels. Transfer to a work surface. When cool enough to handle, evenly spread the lime mayo onto the cooked corn. Top with the everything bagel seasoning. Serve the halved sandwiches with the dressed corn on the side. Enjoy!