3/4 ounces (3 ounces) Wisconsin Monterey jack cheese, grated
For pico de gallo: combine tomato, onion, garlic, cilantro and lime juice in
Add salt and pepper to taste. Set aside.
Set oven rack two levels below broiler element and heat oven to broil.
Line baking dish with foil and place poblano on foil.
Broil, rotating frequently, until skin
has blistered and charred, about 8 - 10 minutes.
Transfer poblano to plastic bag, seal and let rest 5 minutes or until cool enough
Peel skin from pepper, cut off top, and make 1 slice length of pepper.
Remove and discard seeds and ribs.
Pat inside of pepper dry with paper towel, set aside.
Heat 2 teaspoons oil in an 8-inch nonstick skillet over medium heat.
In small bowl, whisk egg vigorously until frothy, 1 minute.
Once oil is hot,
carefully pour egg into pan. Cook egg until golden, about 10 seconds, then using
spatula, fold egg in half (as if you were making an omelet).
Continue to cook just until nearly cooked through, about 10 seconds longer per side; then transfer to
paper towels to drain; set aside.
To assemble sandwich, brush 1/2 tablespoon butter on1 side of bread slices.
Place egg on bread slice, followed by roasted poblano, monterey jack and half of pico
Top with remaining bread slice.
Using paper towel, wipe oil from skillet.
Reheat skillet over medium-low heat.
Carefully transfer assembled sandwich, butter-side-down,
to skillet. Cook until bottom is golden about 4 - 6 minutes, then rotate sandwich
to opposite side; cover skillet and cook until golden brown and cheese has melted,
about 4 - 6 minutes.
Yield: 1 sandwich
Reprinted with permission from
the Wisconsin Milk Marketing Board.