Hot sandwich with cheese and corn topcook.tomathouse.com
Preparation:Cut the kernels from 1 ear of corn. Grate 1 small zucchini, then wrap it in a kitchen towel and squeeze out the excess water. In a large bowl, combine the corn, zucchini, 1/2 cup chopped cherry tomatoes, 2 chopped green onions, 1/2 teaspoon coarse salt, and some freshly ground black pepper. Add 2 cups shredded Colby Jack cheese; toss to combine. Divide the white bread among four slices and top each sandwich with another slice of bread; press to adhere. Lightly butter the outsides of the sandwiches. Grill over medium-low heat, turning as needed, until the cheese is melted and the sandwich is charred, 3 to 5 minutes per side. Ingredients:
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