3 medium jalapeno peppers
1 tablespoon olive oil
1 tablespoon Cabot Salted Butter, softened
4 slices multi-grain bread
4 ounces Cabot Hot Habanero Cheddar or Cabot Chipotle Cheddar (for less heat), grated (about 1 cup)
2 ounces Cabot Cream Cheese
4 ounces Wholly Guacamole
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CUT jalapenos in half lengthwise and remove seeds and ribs. In small bowl, toss peppers with oil until well coated.
PLACE skin-side up under broiler for about 5 minutes or until skin is browned and blistered. Transfer to small plastic bag to let skin loosen. When cool enough to handle, remove skin and chop peppers.
BUTTER the outside of each bread slice. Mix cheddar with cream cheese; spread mixture on unbuttered side of two of bread slices.
TOP each with half of guacamole and jalapenos. Add remaining bread slices, butter side out.
TRANSFER to skillet over medium heat and cook until golden brown on underside, then turn and cook until second side is golden and cheese is melted.
Recipe courtesy of Candace Karu, Cabot’s Favorite Foodie.
Easy recipe for a tasty sandwich.