Jalapeno Popper Grilled Cheese Sandwich (Print version)
A crisp, gooey jalapeno popper grilled cheese with cream cheese, cheddar, Monterey Jack, bacon, and a buttery golden crust.
# Ingredients:
For the filling
01 -
3 oz (85 g) cream cheese, softened
02 -
3/4 cup (85 g) shredded sharp cheddar cheese
03 -
2 medium jalapenos, seeded and finely chopped
04 -
3 slices cooked bacon, chopped
05 -
1/4 teaspoon garlic powder
06 -
Pinch of kosher salt, only if needed
For the sandwiches
07 -
4 slices sourdough or sturdy white sandwich bread
08 -
4 slices Monterey Jack cheese, about 3 oz (85 g)
09 -
2 tablespoons mayonnaise or softened butter
# Instructions:
01 -
In a bowl, stir the cream cheese, cheddar, jalapenos, bacon, garlic powder, and a pinch of salt until thick and evenly combined.
02 -
Spread the filling over 2 bread slices, keeping it just inside the edges. Add Monterey Jack slices, then close with the remaining bread.
03 -
Spread mayonnaise or softened butter in a thin, even layer on the outside of each sandwich.
04 -
Heat a large skillet over medium-low heat. Add the sandwiches and cook for 3-4 minutes, until the bottoms are deep golden and crisp.
05 -
Flip carefully and cook another 3-4 minutes, lowering the heat if the bread browns too fast. Cover the pan for 30-60 seconds if the cheese needs help melting.
06 -
Transfer to a board and rest for 1 minute. Slice in half and serve hot while the center is creamy and melted.
# Good to know:
01 -
Best eaten hot from the skillet while the bread is crisp.
02 -
Remove jalapeno seeds and ribs for a milder sandwich.
03 -
Use medium-low heat so the filling melts before the bread gets too dark.