Jalapeno popper grilled cheese sandwiches are everything you didn’t know you wanted or needed in a delicious and rich dinner! They’re simple and fun to make and don’t take much time to whip up a big batch!
- 1/3 pound bacon, cooked crisp and roughly chopped (about 6 slices)
- 1/4 cup pickled jalapenos, roughly chopped
- 4 ounces cream cheese, at room temperature
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 to 16 slices of bakery-style French bread, cut 1/2 to 3/4-inch thick
- Room temperature butter
- Heat a griddle or skillet over medium heat. While the griddle is warming, combine the bacon, jalapenos, cream cheese, cheddar cheese, garlic powder, and onion powder in a medium bowl, and mix to combine well.
- Butter one side of each piece of bread, and then spread a thin layer of the filling mixture on the unbuttered side of half of the slices.
- Top the filling with a second piece of bread, butter side up, to make a sandwich.
- Cook the sandwich on the hot griddle for 4 to 7 minutes per side, until the middle is hot and bubbly and each side of the bread is toasted.
- Repeat with the remaining sandwiches. Serve immediately.
- I used Mezzetta’s tamed jalapenos, but regular heat would work great, too, if you like things hot.
- I thought these sandwiches were very rich, so even though they were small, I was satisfied with one and Thomas ate two. A little goes a long way here.
- I told a friend about this recipe, and he tried it. He used reserved bacon fat instead of butter to toast the sandwiches in! He said it was amazing!
- Category: main dish
- Method: stove top
- Cuisine: American
Keywords: grilled cheese, jalapeno poppers, jalapeno sandwich, spicy grilled cheese recipe