Southwest Grilled Cheese Sandwich

      Credit for these wonderful sandwiches must be given to the chefs at "Meltz" a small establishment behind a gas station, in Coeur d'Alene, Idaho.  Because it was highly rated we visited while on a family reunion in the area and then ate there at least 2 more times during the week.  Their extreme, over the top grilled cheese sandwiches are like nothing you've ever eaten before and for me, it couldnt' be a once in a lifetime opportunity.  So for the past 8 years I have been working on perfecting one they called, "Border Patrol" which was my favorite.  Meltz creative genius created other variations including the Pot Sticker (Asian influence) and their newest, the Poutine (a nod to the Canadian cheese curd dish).  Check the menu at this link:  https://www.meltzextreme.com/menu

       At any rate, I didn't want to duplicate their's exactly and so made a few changes so I can at least call them "a chip off the old block" - and thus the name "Southwest Grilled Cheese" with most of the same great flavors but just a bit milder.  I added grilled, spicy chicken to make it a complete meal and used the milder green chile.  

        I have served these with another option or two, always piled high with ingredients that go well together,(some you'd have to taste to be impressed).  Not only are the sandwiches scrumptious but then to add another level of intensity and depth, you can order various dipping sauces on the side.  My favorite was the artichoke ancho pesto but ancho can be difficult to find so I switched it up a bit to create "Artichoke Chili Sauce".

        A great idea for a "make your own grilled cheese sandwich bar" - have the varieties of fillings and spreads available, stack' em high, then don't skimp on the butter and Parmesan cheese.  But let someone with a deft cooking hand take on the cooking and flipping!  Most probably...you!

Southwest Grilled Cheese Sandwich:

8 slices thick, sturdy country white bread or Texas Toast

8 chicken tenders, battered and fried with Taco seasoning 
      mix, or roasted chicken shredded, fried in 2 tab. oil with 
      Taco Seasoning mix (to taste)

1 can whole green chiles, cut into thin strips, or 2 poblano 
      peppers, roasted and skins removed, cut into thin strips.

12-15 fried battered onion rings (frozen and fried)

8 strips bacon, crisply fried

16 ounces sliced or shredded pepper jack cheese or Colby 
       cheese

2 heads roasted garlic

Ranch dressing

          -Lay bread slices out on counter.  Spread each piece generously with Ranch dressing. Lay or sprinkle a handful of cheese on bottom slice of bread, generously covering entire surface.  Lay 2 chicken tenders sliced thinly, on cheese, then 2 strips bacon, followed by the green chile strips, then paste of 
4 -5 cloves of roasted garlic, squeezed from skins, followed by 3 -4 onion rings.  Top with more cheese.  Place top bread on sandwich.  Press down firmly.  

           -Butter the top piece of bread on the outside generously and sprinkle with Parmesan cheese.

          -In large heavy skillet, heat 2 tab. oil and place 2 sandwiches butter side down in skillet.  Cover and cook over medium heat about 5 minutes, until butter side is browned 

and cheese begins to melt.  With spatula push down firmly on sandwich, butter the top side generously and sprinkle with Parmesan cheese and carefully turn sandwich over.  Replace 

lid and cook another 5 minutes until the bottom is brown and crispy and cheese is melted.  

          -Remove from pan and let rest for 2 -3 minutes then

slice diagonally and serve immediately with artichoke and chili dip for dipping.

Artichoke & Pepper Dip:

1 teaspoon chopped chipotle pepper in adobo sauce

1 tablespoon minced sun-dried tomatoes in oil

4-5 canned and drained artichoke hearts

1 large clove garlic, minced

½ cup mayonnaise

Salt and pepper to taste

-Blend briefly in food processor or blender and taste for seasoning.  Chill.

Layer bottom bread with ranch, cheese, chili slices,

chicken slices & onion rings

Place cheese slices or grated cheese on top.

Generously butter and parmesan cheese top slice.

Apply slight pressure to sandwich and place

buttered-side down in oiled skillet.

Enjoy a delicious bite of this deeply satisfying grilled cheese sandwich!

PERSNICKETY  NOTES:

**To roast garlic, peel the outer skins from a head of garlic, leaving the head intact with the skins on each clove.  Cut off the top tips of the head of the garlic exposing each clove.  Place in a small overproof dish or ramekin and sprinkle with 1 tab. oil.  Roast in 375 degree oven for about 30-40 minutes or until a knife pierced in a clove, goes in easily.  Remove from oven and let cool about 10 minutes.  Take each clove and squeeze on the bottom end so the cooked center pops out, into a dish.  Mash the roasted garlic pulp with a fork.

**Taco Seasoning:  You can use prepared taco seasoning mix for the chicken or make your own spice combination of 2 tab. chili powder, 1 tab. cumin, 2 teaspoons garlic powder, 1 teaspoon onion powder, salt and pepper, to taste.

**Battered Fried Chicken:  If you prefer to batter and fry your own chicken, combine 3/4 cup flour with 1 egg and 1 1/2 cups milk or buttermilk, 2 teaspoons salt and 1/2 teaspoon pepper.  Mix in a medium bowl with a whisk until smooth.  Add chicken tenders and let sit for 30 minutes to an hour.  Heat 2 tablespoons oil in large skillet.  Lift each chicken  tender from batter and let excess drip off  for a moment then dredge in fine breadcrumbs on both sides.  Fry in oil on each side for about 3 minutes per side, until brown and crispy.  Remove onto paper towels and let sit for 10 minutes.  For sandwich, cut each tender in half  lengthwise.