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diablo sandwich recipe
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This “diablo sandwich” is a spicy, savory, and comforting open-faced melt featuring a creamy, cheesy red pepper filling on toasted sourdough bread, perfect for a quick and easy weeknight dinner.
Ingredients
- 4 slices crusty sourdough bread
- 0.5 cup (115 g) cream cheese, softened
- 0.25 cup (60 g) roasted red peppers, finely diced (from a jar, drained well)
- 2 large eggs
- 1 cup (120 g) shredded Monterey Jack cheese
- 0.5 cup (60 g) shredded sharp cheddar cheese
- 1 teaspoon (5 mL) smoked paprika
- 0.5 teaspoon (2.5 mL) garlic powder
- 0.5 teaspoon (2.5 mL) onion powder
- 0.5 teaspoon (2.5 mL) chili powder
- 0.25 teaspoon (1 mL) cayenne pepper (or to taste)
- 0.25 teaspoon (1 g) black pepper
- Pinch of salt, to taste
- 0.25 cup (15 g) fresh flat-leaf parsley or cilantro, finely chopped, for garnish
- Extra pinch of smoked paprika, for dusting
- 1 tablespoon (15 mL) olive oil or unsalted butter, softened
Instructions
- Prepare Toasted Bread: Preheat oven’s broiler to high, placing a rack 6-8 inches (15-20 cm) from the heat. Line a baking sheet with parchment paper or foil. Lightly brush one side of each bread slice with olive oil or softened butter. Place bread, buttered-side up, on the prepared baking sheet. Broil for 1-2 minutes until lightly golden and toasted, watching carefully. Remove from oven and set aside.
- Create Creamy Diablo Filling: In a medium bowl, combine the softened cream cheese, finely diced roasted red peppers, eggs, shredded Monterey Jack cheese, shredded cheddar cheese, smoked paprika, garlic powder, onion powder, chili powder, cayenne pepper, black pepper, and salt. Mix thoroughly until all ingredients are well combined and the mixture is uniform.
- Spread Flavor Generously: Generously spread the cheesy red pepper mixture evenly over the untoasted side of each bread slice, mounding it slightly and ensuring the filling reaches close to the edges.
- Broil to Bubbly Perfection: Return the sandwiches to the baking sheet. Broil for 3-5 minutes, or until the cheese is bubbly, melted, and golden brown at the edges, and the filling is set. Keep a close eye on them to prevent burning.
- Cool and Garnish: Carefully remove the hot sandwiches from the oven. Allow them to cool for 1-2 minutes before serving.
- Serve with Flair: Arrange the open-faced sandwiches on a board or plate. Sprinkle generously with fresh chopped parsley or cilantro. Finish with a light dusting of extra smoked paprika over the melted filling for enhanced color and smoky aroma.
Notes
To avoid burning under the broiler, watch sandwiches closely and adjust rack position if needed. For extra heat, increase cayenne or add hot sauce; for milder taste, reduce or omit cayenne. Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 open-faced sandwich
- Calories: 400 calories
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 130 mg