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.

Tomato Soup Infusion Grilled Cheese

1 12oz can condensed tomato soup
1 tsp basil

1/2 tsp garlic powder
1/2 tsp sugar
1/4 tsp salt
1 Tbsp heavy cream
2 eggs
8 slices bread
butter, very soft
12 slices bacon, cooked
cheddar

In shallow pan, combine soup, basil, garlic, sugar, salt, cream, and eggs.  Beat until well-combined.

Preheat griddle to 250 F.  Spread butter on griddle.  Dip 1 side of each slice of bread in tomato mixture, letting soak for several seconds.   Lay tomato-side down on griddle.  While tomato is cooking, spread butter on top sides of each slice.

When tomato side is lightly browned, flip half of the slices over.  Lay slices of cheddar and strips of bacon on grilled tomato, sandwich between remaining slices of bread so that grilled tomato sides face inward.  Allow each side of sandwich time for butter to brown and turn crispy, remove from grill and eat.  Makes 4 sandwiches.

Recipe created by Christopher Lund

Cilantro-Lime Spice Grilled Cheese

2 slices of bread
butter, salted
1 Tbsp. sour cream

1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. cumin
large dash of coriander
1 tsp. cilantro
1/4 tsp. lime juice
dash of chipotle tabasco sauce
4 slices pepperjack cheese
1 Tbsp. swiss cheese, shredded
1/4 of an avocado, thinly sliced

Butter one side of each slice of bread. Set aside. Mix together the sour cream, seasonings, cilantro, lime, and chipotle in a small bowl. Spread on one slice of bread (not the side with butter on it!). Put that slice of bread butter-side down in a skillet over low heat. Layer the pepperjack on top of the sour cream mixture. Sprinkle the swiss on top of the pepperjack. Put the avocado slices on top of the cheese. Top with the second slice of bread (butter-side up!). After several minutes, flip the sandwich. Cook until both sides are golden brown and the cheese is melted throughout. Enjoy!

Previously on the Tillamook Cheese Factory Cafe menu! 3rd place winner of the Tillamook Cheese Factory 1st annual Grilled Cheese Cook-Off!