Golden, buttery sourdough cradles a molten blend of sharp cheddar and creamy provolone, oozing with every bite. Sweet bursts of charred corn kernels mingle with the smoky heat of Calabrian chiles, creating a fiery-sweet contrast that dances across the palate. A whisper of garlic and a drizzle of honey round out the flavor symphony, while the crisp crust gives way to a lush, spicy-sweet center. It’s comfort food with a kick—sunny, sultry, and unapologetically bold.
Heat a large cast-iron skillet over medium-high until smoking. Add corn kernels, and cook, stirring occasionally, until tender and charred in spots, about 3 minutes. Transfer corn to a large bowl, and let cool 10 minutes. Wipe out skillet, and set aside.
Add cheddar, mayonnaise, caciocavallo, shallot, scallions, chile, salt, and garlic to corn; stir to combine. Spread butter on one side of each bread slice. Place 6 bread slices, buttered sides down, on a piece of parchment paper, and top evenly with cheese mixture (about 1/3 cup each); spread cheese mixture in an even layer. Top with remaining bread slices, buttered sides up.
Heat cast-iron skillet over medium. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side.
0 servings