Grilled Sourdough Munchkins

There is something very comforting about bread and sandwiches. The first loaf I made with starters was a sourdough batard which turned out extremely well. But I realized the batard or baguette of sourdough is not ideal. I prefer my hogie bread to be soft spongy and this bread was tasty but tougher then a hogie roll.

So the day after I made my batard, I was bumming around my house with about 15mins before I needed to go out and start my day and I was feeling peckish. I decided I wanted a sandwich, but not a hogie. Digging through my refrigerator I found some ingredients and this recipe was born. It immediately became one of my favorites.

Ingredients:

Sourdough baguette or batard
Roma Tomato
Extra Sharp Cheddar
Chipolte Mayo
Butter

For the mayo:

If you are in a rush you can use store bought mayo, but if you can spare 5 - 10 mins, I'd suggest making your own.
I mix about 4 to 5 TSP of chipolte sauce into the mayo to give it a little smoked spice. If you want it hotter you can blend the mayo and peppers in a food processor.

For the Munchkins:

Slice the bread into slices ~1/2" thick. Give the insides of both slices a smear of the mayo. Stack one slice of tomato and one or two slices of cheese in between the bread. Throw some butter in a frying pan on medium heat and let it melt. Dab both sides of each munchkin in the melted butter then cook on both sides for 3~4 mins.

These little sandwiches are so simple and addictive. Make sure you make plenty, because as soon as you finish one, you'll wish you had another.