Chile Cheese Chowder and Sandwiches

Even though spicy food gives me serious heartburn these days I couldn't pass up the chance to make this chowder recipe from Elizabeth's Edible Experience.


It was easy to make and very spicy, but delicious. I opted to puree the soup with my immersion blender because I didn't want us chomping down on bits of poblano pepper. To go with the soup I wanted to make panini using some ciabatta I had in the freezer. I layered the bread with mayo, cheddar cheese, arugula, turkey and monterey Jack cheese, then pressed the sandwich down on a griddle with a baking sheet weighed down by two cans of tomatoes.


The bread got a little too crispy but the sandwiches were still good.