Ono Melt Recipe

Toast and bloom chiles

Heat a dry skillet over medium heat. Add torn dried chiles and toast 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and pour 2 tablespoons hot water over them. Let sit 5–10 minutes to soften, then drain, reserving soaking liquid.

Toast nuts and seeds

In the same skillet, toast macadamia nuts over medium heat, stirring, until lightly golden and fragrant, about 3–4 minutes. Add sesame seeds for the last 30 seconds. Transfer to a plate to cool slightly.

Process salsa macha

Place toasted macadamias, softened chiles (drained), toasted sesame seeds, garlic clove, soy sauce, lime juice, and 2 tablespoons neutral oil into a food processor. Pulse briefly until mixture is coarsely chopped — you want some chunky texture, not a smooth paste. With the processor running, drizzle in the remaining 1 tablespoon oil until cohesive. If too thick, add 1–2 teaspoons of the reserved chile soaking liquid. Season with 1 teaspoon salt and taste; adjust salt or lime as desired. Set aside at room temperature.

Prepare cucumber: trim ends and slice cucumber into 1/2-inch rounds. Place rounds in a resealable bag or between two cutting boards and press or roll with the palm of your hand until slices split and slightly crushed (about 4–6 medium pieces). Alternatively, smash with the flat side of a knife.

Dress cucumber: toss crushed cucumber in a bowl with 1 tablespoon rice vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon sesame oil and the optional 1 teaspoon red pepper flakes. Stir and let sit 5 minutes to marinate, then drain any excess liquid.

Assemble: spread a thin layer (about 1/2–1 tablespoon) of macadamia salsa macha on the inside of one slice of sourdough. Top that slice with the sliced melting cheese. Arrange the dressed crush cucumber on top of the cheese in an even layer. Sprinkle with about half the cilantro and a grind of black pepper. Place the second slice of sourdough on top.

Butter and grill: spread the outside faces of both bread slices with the unsalted butter. Heat a skillet or griddle over medium-low heat. Place sandwich in the pan and cook 3–4 minutes until the bottom is golden and the cheese begins to melt. Press gently with a spatula, then flip and cook another 3–4 minutes until the second side is golden and cheese is fully melted. Reduce heat slightly if bread browns too fast.

Finish and serve: transfer sandwich to a cutting board, let rest 1 minute, then slice in half. Spoon any remaining macadamia salsa macha alongside or drizzle a little on top of the cut sandwich. Garnish with remaining cilantro leaves and a final crack of black pepper. Serve immediately.