Description
A spicy twist on the classic grilled cheese, featuring a creamy jalapeño and cheddar filling, crispy bacon, and golden-brown bread.
Ingredients
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2 ounces cream cheese (1/4 cup)
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1/4 teaspoon garlic powder
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1/8 teaspoon kosher salt
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4 ounces sharp cheddar cheese (1 cup shredded)
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1 medium jalapeño pepper
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4 slices cooked bacon (optional)
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4 slices hearty white, sourdough, or French sandwich bread
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2 tablespoons mayonnaise
Instructions
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Soften the cream cheese by letting it sit at room temperature for about 30 minutes.
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In a medium bowl, combine the softened cream cheese, garlic powder, and kosher salt.
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Grate the sharp cheddar cheese and finely dice the jalapeño pepper.
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Add the grated cheddar and diced jalapeño to the cream cheese mixture, stirring until well combined.
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Spread the mayonnaise on one side of each slice of bread.
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On the non-mayo side of two bread slices, spread the cream cheese mixture evenly.
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If using, place slices of cooked bacon on top of the cream cheese mixture.
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Top with the remaining bread slices, mayo side out.
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Heat a skillet over medium-low heat.
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Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese is melted, about 3–4 minutes per side.
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Remove from the skillet, slice, and serve hot.
Notes
For a spicier kick, leave some seeds in the jalapeño.
Using mayonnaise instead of butter can result in a crispier, golden-brown exterior.
The cream cheese mixture can be prepared up to 2 days in advance and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American