Ingredients:

2 whole roasted Hatch green chiles

½ cup Oaxaca cheese, shredded or sliced

2 slices of cheddar cheese

2 slices sourdough bread

2 tablespoons butter, softened (for spreading)

Instructions:

Prepare the Chiles:

Stuff each roasted Hatch green chile with Oaxaca cheese.

Assemble the Sandwich:

Place the stuffed chiles on one slice of sourdough bread.

Top the chiles with a slice of cheddar cheese.

Cover with the second slice of bread.

Butter the Bread:

Spread softened butter on the outer sides of both slices of sourdough bread.

Grill the Sandwich:

Heat a skillet or griddle over medium heat.

Place the sandwich on the skillet and cook for 3-4 minutes on each side, or until the bread is golden brown and crispy and the cheese is fully melted.

Serve:

Slice in half and serve hot, with your favorite dipping sauce or side.

Notes:

Roasting Hatch Chiles: For the best flavor, roast the Hatch chiles on an open flame or under the broiler until their skins are charred. Let them steam in a covered bowl for easier peeling.

Cheese Variations: Oaxaca cheese is great for its meltability, but if unavailable, you can substitute with mozzarella or Monterey Jack for a similar creamy texture.

Bread Choice: Sourdough adds a nice crunch and tang to balance the richness of the cheese and the chiles, but any hearty bread like ciabatta or French bread would work well too.

Customizable Heat: If you prefer a milder sandwich, remove the seeds from the Hatch chiles before stuffing them. For more spice, consider adding jalapeño slices or spicy pepper jack cheese.

Grilling Tips: Use medium heat to ensure that the cheese melts evenly without burning the bread. You can also press the sandwich lightly with a spatula for extra crispiness.