Mexican-Style Grilled Cheese
Often used for quesadillas, Oaxacan string cheese is a mild mozzarella-like cow’s milk cheese that melts beautifully. It’s the perfect choice for this gooey grilled cheese sandwich, paired with leftover pork, onion and fresh tomatillo salsa.
Watch Andrew make this recipe:
Andrew Zimmern Cooks: Mexican-Style Grilled Cheese
- 4 slices sandwich bread
- 2 tablespoons softened butter
- 6 ounces Oaxaca cheese, shredded
- 6 ounces leftover pulled pork or carnitas
- 1/2 small red onion, thinly sliced
- Tomatillo salsa, for serving
- 1 1/4 cups minced white onion (about 1 medium onion)
- 1/2 tablespoon kosher salt
- 2 poblano chiles
- 1 jalapeño
- 12 tomatillos, husks removed (about 1 1/4 pounds)
- 2 cups loosely packed cilantro
- 3 tablespoons chopped fresh mint
- 1 garlic clove
- 1 tablespoon fresh lime juice
Preheat a griddle or large skillet over medium heat.
Spread the softened butter on the outside of each bread slice.
Place the buttered side of the bread down on your work surface, and top with Oaxaca cheese, pulled pork and sliced onion. Close the sandwich with the top slice of bread, buttered side up.
Cook the sandwiches in the skillet, in batches if necessary, until the cheese is melted and the bread is toasted, 3 to 4 minutes per side. Serve with a side of tomatillo salsa.
Fresh Tomatillo Salsa
SERVINGS: MAKES 4 CUPS
In a medium bowl, mix the onions with the kosher salt and let stand.
Roast the poblanos and jalapeño directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over. Transfer the poblanos and jalapeños to a bowl, cover tightly with plastic wrap and let steam for 10 minutes. Peel and seed, then transfer to a blender.
Add the tomatillos, cilantro, mint, garlic and lime juice, and process until smooth. Transfer to a large bowl. Drain the onions and stir into the bowl. Season the salsa with salt, if necessary. Serve.
MAKE AHEAD The tomatillo salsa can be refrigerated for up to 4 hours.