Is there anything better than leftovers? I think that leftovers are under appreciated. So many foods get better with time. That makes total sense. The flavors really have a chance to marinate and deepen. Chili is so one of those dishes that is even better the next day. The base of this Grilled Cheese and Chili Sandwich was the Cajun Chili I posted earlier this week.
Grilled Cheese and Chili Sandwich
This sandwich is one of the easier recipes I have put together. All that is needed to put this sandwich together are two simple steps. The first thing to do is to reheat the chili – I used the microwave. The second step is to melt the cheese while browning the bread in a skillet. That’s it. As you will see from the pictures below, an easy trick to get a really good melt on your cheese is to cover the sandwich with a pot lid. By doing so, the cheese melts at the same rate as the bread browning.
The cheese I chose for this sandwich was Emmentaler Cheese. This is a Swiss cheese variety. I just looked up its origin and wouldn’t you know it, this cheese comes from (can you guess?) Emmental, Switzerland. I know it is obvious but Swiss cheese comes from Switzerland. I love this concept. Are Boston Baked Beans from Boston? Are Roma tomatoes from Rome? Sometimes these names do relate to the area of its origin but not always.
The cast of characters.
The cheese melting with the bread browning and topping with the pot cover.
The open faced Grilled Cheese and Chili Sandwich.
- 1 piece of rye bread
- 2 slices Emmentaler cheese
- 2 slices smoked gouda cheese
- 1 cup of Cajun chili
- 1 teaspoon canola oil
- 1 – 2 teaspoons butter
- Spread the butter on one side of the bread.
- Heat the oil in a skillet on medium heat.
- Add the bread topped with the cheese into the skillet.
- Meanwhile, reheat the chili in the microwave.
- After 2 minutes of cooking, cover with the pot top.
- Cook for 2 more minutes or so.
- Once the cheese has a good melt, top with chili
- Serve and enjoy!