Moroccan Spiced Grilled Chao Panini
Serves 1 | Crafted with Tomato Cayenne Chao Slices
ABOUT THE FLAVOR ORIGIN
A bold twist on a classic grilled cheese. This toasted sourdough sandwich offers up harissa butter, roasted peppers, pickled hot pepper rings, fresh basil, and the creamy melt of the Chao spicy slice.
1 tbsp. plant-based buttery spread
1 tsp. harissa hot chili paste
2 thick slices rustic artisanal sourdough bread
3 slices Spicy Jalapeño or Tomato Cayenne Chao Slices
1 jarred fire-roasted red pepper
6 fresh basil leaves
8 pickled hot pepper rings.
In a small bowl, stir together the plant-based buttery spread and the harissa hot chili paste. Spread crust to crust to cover both slices of the rustic sourdough bread. Now, here is the trick to a perfect melty grilled cheese sandwich: Start in a cold skillet, that way as the temperature rises slowly when placed on the heat, the fillings will be warmed through and melt gently before the outside of the sandwich burns.
To assemble the sandwich: Place one piece of sourdough bread, buttered slice down, in a non-stick skillet. Layer up with 2 slices of Chao Slices, Spicy Jalapeño, then the fire roasted pepper, fresh basil leaves, pickled hot pepper rings and the third slice of Chao. Top with the second piece of sourdough buttered side up.
Move the skillet to the stovetop on medium heat. Let the sandwich cook slowly on one side before flipping, about 4 minutes. Then flip and cook the sandwich for 3 minutes on the other side. Finally, flip back once more to finish crisping up on the first side, about 1 minute more. The outside of the sandwich should be toasted and golden and the inside lovely and warm and melty.
Move the sandwich to a cutting board and slice in half with a serrated bread knife.