South-Of-The-Border
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Servings: Makes 4 sandwiches |
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| 1/4 |
cup butter or margarine, softened |
| 1 |
teaspoon ground cumin, optional |
| 8 |
slices of Holsum Thin White Sandwich Bread |
| 2 |
cups shredded pepper jack cheese (Monterey Jack cheese flavored with jalapeño peppers) |
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Salsa |
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Combine butter and cumin in small bowl.
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Spread 1 side of each bread slice with 1 tablespoon butter mixture.
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Place 4 slices, buttered sides down, in large skillet.
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Place 1/2 cup cheese over each bread slice in pan; top with remaining 4 slices, buttered sides up.
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Cook sandwiches over medium-low heat 2 to 3 minutes on each side or until bread is golden brown and cheese is melted.
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Cut sandwiches in half diagonally and serve with salsa.
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