Ingredients Weight Measure
Mayonnaise 10 oz.
Garlic, minced 1/2 tsp.
TABASCO® brand Chipotle Pepper Sauce 3 Tbsp. + 1 tsp.
Sour cream 1/2 cup
Black pepper, ground 1 tsp.
Sugar 1 Tbsp.
Celery seed, ground 1/2 tsp.
Cheddar cheese, mild 2 lbs.
Green onions, thinly sliced 1/2 cup
Yellow onion, small diced 1/2 cup
Canned chipotle peppers, rinsed clean, seeds and stems removed, small dice 1/4 cup
Butter, unsalted 1 cup
Sourdough bread, 6-1/2" x 4", sliced 1/2" thick 24 slices


  1. In a bowl, combine mayonnaise, garlic and TABASCO® Chipotle Pepper Sauce. Fold in sour cream, salt, black pepper, sugar and celery seed and mix well. Refrigerate mixture.
  2. Grate the cheddar cheese using the large grate size of a box grater and place in a mixing bowl. Add the green onions, yellow onions and chipotle peppers. Add the mayonnaise mixture to the cheese mixture and, using a wooden spoon, mix very well. Refrigerate the cheese mixture until needed.
  3. Spread 2 tsp. of butter on one side of each of the 24 slices of bread. On 12 of the unbuttered sides spread 1/2 cup of cheese mixture, and then top with the 12 remaining slices of bread with the butter side out.
  4. In a skillet over medium heat, toast the sandwiches on each side for about 1-1/2 minutes or until golden brown. Slice each sandwich in half and serve while still warm.

Yield: 12 sandwiches