Ingredients
SERVINGS: 2 Sandwich(es)
- 1–2 ears corn on the cob (for 1 cup kernels)
- 2 teaspoons calabrian chili
- ¼ cup + 3 tablespoons mayonnaise
- ½ cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 tablespoon chopped fresh basil
- 3 tablespoons grated parmesan cheese
- 4 slices sourdough bread
Preparation
Over an open flame (stove top or grill), char the corn on all sides, about 2 minutes per side. Remove from flame and cut the corn kernels off the cob.
In a mixing bowl, combine the 1 cup of corn, _alabrian chili, ¼ cup mayonnaise, cheddar and mozzarella cheeses, and basil. Stir well.
In a separate bowl, mix together 3 tablespoons of mayo and parmesan cheese. Spread mixture on one side of each slice of bread.
In a skillet over medium heat, place 2 slices of bread with the parmesan side down. Top both slices of bread with the corn mixture. Place the remaining 2 slices of bread on top of the corn mixture, parmesan side up. Cover the pan with a lid and cook for 3 minutes on each side, or until golden brown.
