Grilled Goat Cheese Sandwich with Chipotle Peppers

4 oz goat cheese

8 oz cream cheese

4 oz cheddar cheese

3 oz Kewpie Mayonnaise

1 Tbsp parmesan cheese, shredded

1 ea chipotle peppers

1 ea yellow onion, julienned

3 cloves garlic, chopped

2 tsp ground cumin

¼ cupcilantro

Pinch Kosher salt

2 Tbl unsalted butter

1 cup arugula leaves

2 slices sourdough bread

1. In a large sauté pan, heat the oil to medium high heat. Add the garlic andonions, lightly caramelize until soft. Place the garlic, onions, goat cheese, Kewpie mayonnaise, chipotle, cumin, and cilantro in a food processor and puree until smooth. Season with salt and reserve for filling.

2. Spread the butter on one side of each piece of bread. On the other side ofthe bread spread the Kewpie mayonnaise and sprinkle with parmesan. Warm a flat surfaced pan large enough to hold both slices of bread to medium high heat. Place the bread butter side down and lightly toast until golden brown. Flip the bread onto the Kewpie mayonnaise side and continue to toast until golden brown and parmesan cheese is melted.

3. Add the chipotle goat cheese spread on the toasted buttered side to warmwhile the kewpie sides are caramelizing. Top with arugula before placing both pieces together and cutting diagonally before serving.