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Nectarine and Hatch Grilled Cheese

1 large Anaheim pepper
1 large nectarine, halved and pitted (can substitute peach or apricots)
½ tsp. The Spice Hunter Green Hatch Chile Global Fusion Rub, plus more to taste
4 slices sourdough bread
4 slices sharp white cheddar cheese
4 slices bacon, cooked crisp (optional)
2 Tbsp. mayonnaise1. Preheat the oven to 425°F and line a baking sheet with aluminum foil. Cut the Anaheim pepper in half lengthwise and remove the stem and seeds. Place the pepper, cut-sides down, on the baking sheet and roast for 20-25 minutes or until tender.

2. Remove from the oven and wrap the pepper in foil. Remove and discard the skin when cool enough to handle. Slice pepper into thin strips and set aside.

3. Using a potato masher, smash the nectarine halves to ½-inch thickness. Sprinkle with the Green Hatch Chile. Set aside.

4. Top 2 slices of bread with evenly divided cheese slices, nectarine halves, Anaheim pepper slices and bacon (if using). Sprinkle with additional Green Hatch Chile, if desired.

5. Top each with the remaining bread slices and spread mayonnaise on the outside of both sides of the sandwich. Heat a skillet to medium heat and cook the sandwiches for 4-5 minutes on each side, or until cheese has melted.