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Southwestern Cheddar Melts


  • 1/2 cup mayonnaise
  • 2 teaspoons lemon juice
  • 1/2 teaspoon ground cumin
  • 8 slices sourdough bread
  • 8 slices (8 ounces) Cheddar cheese
  • 4 large tomatillos, thinly sliced
  • 1 (4 ounce) can diced green chiles, drained
  • 2 tablespoons (1/4 stick) butter


  1. In a small bowl, combine mayonnaise, lemon juice, and cumin; mix well and spread over 1 side of 4 slices of bread. Top each with 2 slices of Cheddar cheese, 1 sliced tomatillo, 1 tablespoon chiles and remaining 4 slices of bread.
  2. Melt the butter in a large skillet or griddle over low heat.
  3. Cook the sandwiches, covered for 3 to 4 minutes each side, until golden and the cheese is melted.

Makes 4 sandwiches.

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