Thursday, April 18, 2013

Bacon Jalapeno Popper Grilled Cheese

2 Tbsp. butter, softened
2 slices Italian bread
1 oz. cream cheese, softened
1 1/2 Tbsp. canned jalapenos, diced
2 strips of bacon, cooked, cut in half
2 slices Pepperjack (from pre-sliced package)
2 slices Sharp Cheddar (from pre-sliced package)

Preheat griddle to 275 F.

Spread 1 Tbsp. of butter on one side of each slice of bread. Place 1 slice of bread butter-side down on the griddle.

In a small bowl, mix the cream cheese and the diced jalapenos. Spread the cream cheese mixture on the side of the bread facing up on the griddle.

Layer the 2 slices of Pepperjack on top of the cream cheese mixture. Layer the 4 small slices of bacon over the Pepperjack. Layer the 2 slices of Sharp Cheddar on top of the bacon. Close the sandwich with the remaining piece of bread, butter side up.

Cook until the bottom side is golden brown and the cheese is beginning to melt, about 5 minutes.
When the bottom side is golden, flip the sandwich and cook on the other side, about 3-5 minutes. It's okay to turn the griddle temperature up a little bit at this point, to 300-350 degrees. The cheese should be really melted and oozing.

Serve hot and gooey.

No comments:

Post a Comment