Apocryphal or otherwise, the story of Teressa Bellissimo inventing Buffalo Wings is 50 years old this week. Once upon a time we ran a recipe for cucumbers prepared in the Nickel City style, which is here if you want it.
2 organic jalapenos (leave the seeds in if you want it super spicy - remove them if you like less heat)
4 organic green onions
1/2 cup organic cilantro
1 clove organic garlic
2 Tbsp organic extra virgin olive oil
juice from 1 organic lime
2 tsp local organic honey
organic olive oil spray
1 organic avocado, sliced
4 oz organic fresh, water-packed mozzarella
4 slices seeded homemade organic sourdough bread (or any bread you like)
Make the chimichurri. Place all of the chimichurri ingredients (jalapenos through honey) in the bowl of a food processor until you have something the consistency of pesto (or if you prefer larger chunks of cilantro, process less for a chunkier chimichurri).
Make the grilled cheese. Heat a grill pan over medium-low heat. Lightly spray 1 side of each piece of bread with olive oil spray (or brush with olive oil, or butter, whatever you like), and place 2 pieces, oiled-side-down, onto the grill pan. Top with 1 Tbsp of the chimichurri, spreading evenly. Layer with half of the sliced avocado and cheese. Spread 1 Tbsp more of the chimichurri on the un-oiled side of the remaining bread slices and place them, chimichurri-side-down, on top of the sandwiches. For a flat, panini-like sandwich like mine, place a foil-covered cast iron skillet, flat side down, on top of the sandwich as it cooks, and press down. Grill for a few minutes on each side, until the sandwich is toasty and golden and the cheese has melted. Serve immediately.