Description
A spicy and cheesy jalapeño popper sandwich featuring a creamy blend of cream cheese, sharp cheddar, and Monterey Jack cheeses, layered with crispy bacon and fresh jalapeños. Perfectly grilled on thick-cut bread for a satisfying main course with a delightful kick.
Ingredients
Scale
Bread and Spreads
- 4 slices thick-cut bread (such as sourdough or Texas toast)
- 1 tablespoon mayonnaise
- 1 tablespoon butter (softened)
Cheese Mixture
- 4 ounces cream cheese (softened)
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Fillings
- 4 slices cooked bacon
- 1–2 fresh jalapeños (thinly sliced)
Instructions
- Prepare Cheese Mixture: In a small bowl, mix the softened cream cheese, shredded sharp cheddar, and shredded Monterey Jack cheese until well combined, creating a creamy and flavorful spread.
- Assemble Sandwich: Spread the cheese mixture evenly on two slices of the thick-cut bread. Layer each with cooked bacon slices followed by thinly sliced fresh jalapeño rounds. Top with the remaining two slices of bread.
- Prepare for Grilling: On the outside of each sandwich, spread a thin layer of mayonnaise on one side and softened butter on the other side to ensure a golden, crispy crust when cooked.
- Cook Sandwich: Heat a skillet over medium heat. Place the sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula to ensure even browning and melting. Continue until the bread is golden brown and the cheese is melted.
- Serve: Remove from skillet, slice the sandwiches in half, and serve warm for the best taste experience.
Notes
- For extra heat, leave the jalapeño seeds in the slices.
- You can substitute fresh jalapeños with pickled jalapeños for added tanginess.
- Add a dash of hot sauce to the cheese spread to enhance the spicy flavor further.
- To make this sandwich vegetarian, omit the bacon.
