3tablespoonssrirachaprepare more if you want to enhance the spiciness
2tomatoessliced and with seeds removed
Heat the oil in a medium-sized skillet over a medium-high heat. Then add the sliced onions and two tablespoons of Sriracha. Sauté the onions for five minutes or until they soften. Remove the onions from the pan or skillet and put aside.
Optional: For an extra kick, slice and toast the jalapeños for one to two minutes and set aside to include in the sandwich later.
In a small dish, thoroughly mix together the butter and the remaining Sriracha. If you want to amp up the spiciness, add an extra tablespoon of Sriracha.
Butter both sides of the bread. Then, grill the bread in the skillet over medium heat until each side is slightly brown and toasted. Remove the bread. With the toasted sides facing up, place them on plates to assemble the sandwich.
Place one slice of mozzarella, some of the Sriracha onions, jalapeño slices (optional), crumbled potato chips (optional, for a crunchy surprise later!) and one slice of Muenster. Lastly, put the top piece of bread with the toasted side facing down.
Tip: Don’t overdo it with the cheese! While adding more cheese slices sounds like a good idea, too much will make your sandwich messy and difficult to eat.
With the skillet over medium heat, grill the sandwiches until the outside pieces of bread are toasted and the cheese is melted. Be mindful while you’re grilling to make sure your sandwiches don’t burn.
Transfer the sandwiches and serve with a side of potato chips. Enjoy!