And yet another issue of ReadyMade comes to the rescue!

I just about died when I saw the recipe for this

CLT with Spicy Blackberry Mayo.

Makes 4 Sandwiches

1/2 cup fresh blackberries

2-3 tsp chopped canned chipotle pepper in adobo sauce

1/2 cup mayonnaise

1 tsp whole grain mustard

1 lb halloumi* cheese, sliced into 1/4-inch-this pieces

8 slices sourdough bread, toasted

4 romaine leaves

2 large heirloom tomatoes such as Beefsteak, Cherokee Purple, or Early Girl, sliced

*Note: Halloumi is a cheese from Cyprus that won't turn to goo when you cook it. It's salty, tangy and pretty mellow in flavor. Find it at specialty food stores.

1) In a food processor or blender, puree blackberries, chipotle pepper, mayo, and mustard until well combined (I used my immersion blender...love it!)

2) Toast your bread and heat a large, heavy bottom skillet over medium high heat. Brown each side of the halloumi for about 20 seconds. Set aside. (If you use a different cheese, I would suggest broiling it onto your toasted bread instead)

3) Smear one side of each piece of bread with blackberry mayo. Assemble sandwich with cheese, lettuce, and tomato, doubling up the tomato layer if desired. (Do it!)

I had to do a variation on the recipe, because of the supplies I needed to use up in my kitchen already.

Instead of sourdough, I used Soft 10 Grain Bread from TJ's.

Instead of romaine, I used spinach.

Instead of halloumi, I used mozzarella.

Next time, I will do much more chipotle!!