Description
A delicious and spicy Jalapeño Popper Sandwich featuring a creamy blend of cheeses, crispy bacon, and fresh jalapeños, all grilled to golden perfection on thick-cut bread. Perfect for a satisfying main course with a kick of heat and melty cheesiness.
Ingredients
Scale
Bread
- 4 slices thick-cut bread (such as sourdough or Texas toast)
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)
Spread & Cooking
- 1 tablespoon mayonnaise
- 1 tablespoon butter (softened)
Instructions
- Prepare Cheese Mixture: In a small bowl, thoroughly mix the softened cream cheese, shredded sharp cheddar, and shredded Monterey Jack until well combined to create a smooth cheese spread.
- Assemble Sandwich: Evenly spread the cheese mixture on two slices of the thick-cut bread. Layer the cooked bacon slices and fresh jalapeño rounds over the cheese spread. Top with the remaining two bread slices to complete the sandwiches.
- 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 crisp, golden brown crust when cooked.
- Cook Sandwiches Stovetop: Heat a skillet over medium heat. Place each sandwich in the skillet and cook for 3–4 minutes per side. Press gently with a spatula to help melt the cheese and create an even golden crust. Remove from heat once bread is crispy and cheese is melted.
- Serve: Slice the sandwiches and serve warm to enjoy the gooey, spicy, and savory flavors at their best.
Notes
- For extra heat, leave the jalapeño seeds in the slices.
- You can substitute fresh jalapeños with pickled jalapeños for a tangier flavor.
- Add a dash of hot sauce into the cheese mixture for additional spiciness.
- Omit the bacon to make the sandwich vegetarian friendly.
