YIELD: 2 SANDWICHES PREP TIME: 15 MINS COOK TIME: 10 MINS TOTAL TIME: 25 MINUTES
SANDWICH:
6 oz shishito peppers
1 tbsp extra virgin olive oil
a few pinches salt & pepper
4 slices rye bread
1 1/2 cups shredded pepper jack cheese (or more if you’d like!)
WHISKEY AIOLI: or Use the Shishito Dipping Sauce Recipe
1/4 cup reduced-fat mayonnaise
2 tsps whiskey (Jameson?)
1 tsp extra virgin olive oil
1 – 2 tsps lemon juice
Pre-heat oven to 400F.
In a small baking dish combine the shishito peppers, olive oil, and salt & pepper, tossing to coat. Roast on oven middle rack for 12 – 15 minutes until charred but not burnt, turning once for even cooking.
Meanwhile, in a small mixing bowl combine all aioli ingredients. Start with 1 teaspoon of lemon juice, then taste test to see if you’d like to add another.
Coat each slice of rye bread on both sides with the whiskey aioli. Next, layer two of the slices with an even distribution of cooked shishito peppers and shredded cheese, then top with the remaining slices of bread.
Warm a skillet over a medium-high flame, then amply grease with cooking spray. One sandwich at a time, cook until browned and melty, about 2-3 minutes on either side. Eat immediately, or keep warm in the oven at 250F until needed.