A grilled cheese with attitude: a hint of heat from creamy pepper jack cheese and a touch of smoky chipotle mayo + cool, sweet tropical flavors of pineapple and mango = love at first bite.
1. Measure one tablespoon of chipotle peppers (refrigerate the remainder of for future use). Place in a mini food processor or blender and process until smooth. Add the mayonnaise and olive oil and process until blended.
2. In a small bowl, mix together the diced pineapple, mango, and red pepper. If using canned pineapple make sure to drain well. Makes about 1 cup of fruit salsa.
3. Heat a cast iron or other heavy skillet or grill over medium-low heat. Using a pastry or grill brush, brush one side of each slice of bread lightly with olive oil. Place bread, oiled side down, on a cutting board. Spread each slice with chipotle mayonnaise. Place one slice of cheese on each slice of bread. Add a tablespoon of the fruit salsa to one side of each sandwich, spread to cover bread. Place partner slice of bread with cheese on top and transfer to heated skillet.
4. Cook for about 3 minutes per untilÂ golden brown then, using a spatula, carefully turn over to brown the other side, about 2-3 more minutes . Watch carefully. Optional: cover with a pot lid to trap the heat to make sure the cheese melts - must have melted cheese!
Canned Chipotle peppers (packed in adobo sauce) can be found in most supermarkets. Fresh pineapple is my preference, but canned will do. Tillamook's award-winning medium cheddar chimes in here to temper the heat for those with tender taste buds - otherwise go all out with the pepper jack.