the texan panhandle melt
This sandwich takes grilled cheese to the next level - smoky, salty, spicy and savory! Just what any cowboy or cowgirl could want in a sandwich - or anyone else for that matter!
prep time
cook time
method
Pan Fry
yield
Ingredients
- 4 slices smoky bacon
- 4 tablespoons mayonnaise
- 2 dashes liquid smoke flavoring
- 2 tablespoons diced green chilies
- 1 teaspoon ground cumin
- 1 teaspoon smokey paprika
- 4 slices sourdough bread
- 8 slices pepperjack cheese
- 8 slices deli sliced roast beef
- 1/2 cup sweet and spicy bread and butter pickles
- 4 slices heirloom tomato
- 4 slices thinly sliced red onion
- 3 tablespoons unsalted butter
- 1 teaspoon smoked salt
How To Make the texan panhandle melt
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Step 1In sauté pan, cook bacon until browned and crispy. Remove to paper towel lined plate and set aside. In small bowl, whisk together the mayonnaise, liquid smoke, green chilies, cumin and paprika.
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Step 2Spread some of the mayonnaise mixture on each slice of bread. Top each slice of bread with two slices of the cheddar cheese. On two slices, top each with three pieces roast beef. Divide the pickles, tomato, onions and bacon on the meat topped bread. Top with the remaining two slices bread.
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Step 3In bowl, mix together the butter and salt. Spread some of the butter on the top sides of each sandwich.
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Step 4Place in preheated pan on medium heat, butter side down. Butter the top side of the sandwiches. Cover and cook until the bottom is browned and crispy – about 2-3 minutes. Flip the sandwiches, cover and continue cooking until the bottom is browned and crispy. Slice and enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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