Categories: Sandwiches- Burgers- Wraps

Ingredients

• Several shishito pepper OR large mild green chiles such as Anaheim
• 4 large slices French or Italian bread
• 1/2 cup mayonnaise, plus more to taste
• 6 oz. smooth melting cheese such as a combination of mozzarella and goat cheese
• 2/3 cup drained Quick- Pickled Carrots and Daikon, or as desired:
• 3/4 lb. carrots (about 4)
• 3/4 lb. daikon radish root
• 3/4 cup sugar
• 1 cup water
• 1 cup rice wine vinegar
• 1 Tbsp. kosher salt
• Fresh sprigs cilantro

Directions

1. Heat a griddle or cast iron pan over medium-high heat until hot. Add the shishito peppers and toast until softened and blistered on all sides, 4 to 6 minutes, rotating frequently. Remove from heat and set aside until cool enough to handle.

2. Spread mayonnaise on one side of each slice of bread. Top each slice with 1/4 of the cheese. On top of two slices, arrange the shishito peppers, then the drained pickles and cilantro sprigs. Top with the inverted remaining slices of bread to form sandwiches, pressing gently so everything stays together.

3. Heat the griddle over medium-high heat until hot. Meanwhile, spread mayonnaise on the outside of one side of each sandwich.

4. Invert the sandwiches onto the hot griddle, and spread mayonnaise on the second (top) side.

5. Grill the sandwiches until the bread is crisp and golden-brown and the cheese is starting to melt. Flip the sandwiches and repeat with the second side. Remove from heat.

6. Slice each sandwich in half and serve immediately.

7. Quick-Pickled Carrots and Daikon

8. Peel and finely julienne the carrot and daikon, and place in a glass or non-reactive container or bowl.

9. In a saucepan, heat the sugar, water, vinegar and salt over high heat, stirring until the sugar and salt are dissolved. Continue heating just until the mixture comes to a boil. Remove from heat and pour over the vegetables.

10. Stir the mixture, coating the vegetables and making sure they are submerged (if necessary, weight them down to keep them under the liquid). Set aside for 1/2 to 1 hour to quickly pickle, then cover and refrigerate.

11. makes about 3 cups drained pickles

12. Will keep refrigerated up to 2 weeks.

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