Whenever I think of a chili cheese sandwich, I think of my dad. If we had chili leftover from hot dogs, he would use the hot dog chili to make chili cheese sandwiches. He would assemble them and then put them in this big, heavy sandwich press, almost like the kind you used to see at deli and sandwich places way back when. It toasted the bread so crispy, and the cheese turned out so gooey. I loved those. To this day I still make them, but the sandwich press died a long time ago so I use a griddle instead. These sandwiches are so simple to make and so comforting on those cool days when you want something a little different. This also pairs great with your favorite tomato soup.
Here’s what you need to make your own:
*Left over chili preferably with out beans such as hot dog chili
*sliced bread, 2 slices per sandwich
*mustard to taste (optional)
*ketchup to taste (optional)
* shredded or sliced cheese; I used a Colby Monterey Jack blend
Heat a griddle or large pan to medium high heat.
Spread butter on one side of each slice of bread.
Place a slice of bread, butter side down on to the griddle.
Spread some of the chili over the bread.
Add mustard or ketchup, or both on to the chili.
Layer the cheese on top.
Top with remaining slices of bread, butter side up.
Cook for about 5 minutes or until the bread turns golden brown. carefully turn the sandwich over.
With a spatula, press down on to the sandwich to flatten it a bit. Continue cooking until the bottom id golden brown and the cheese has melted.
Serve and enjoy!