Monday, April 23, 2012

Jalapeno Popper Grilled Cheese

It's National Grilled Cheese Month, so I decided to participate and make a delicious sandwich! This is something I've been interested in making for at least 2 months now and what a great time to do so. The peppers in this sandwich are roasted, and when mixed with the tangy goat cheese, salty bacon and sweet apricot preserves, it makes for a delightful array of flavors.


Jalapeno Popper Grilled Cheese
Recipe from Cooking and Eating From Away

2 slices sourdough bread
2 ounces goat cheese, softened
2 slices cooked bacon
1 jalapeno peppers
1 tablespoons apricot preserves
1 tablespoons butter

  • Set the oven to broil and cook the jalapenos until skins blacken and blister. Remove jalapenos from the oven and transfer immediately into a plastic bag or other sealed container. Seal and let steam until cool enough to handle, about 10-20 minutes. Remove blackened skins.
  • Spread one of the slices of bread with the goat cheese. Top with roasted jalapeno peppers, then bacon.
  • Spread the other piece of bread with the apricot preserves, and put on top of the other piece. Butter each side of the sandwich, and toast in saucepan over medium heat until bread is toasted, about 4-5 minutes per side.



Ashley

18 comments:

  1. YUM!! bacon.. and jalapeno in a grilled cheese.. dreamy! Soooo trying this ;)

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  2. Want to try this but do not have goat cheese. Have cream cheese, cheddar, and swiss. Think I will play around for this looks really good!

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  3. Cream cheese would definitely be great.

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  4. I just made this (with cream cheese instead of goat) and my husband went crazy in love!! Thank you!!!

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  5. I made it again for dinner tonight and added colby jack cheese as well. It was really good.

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  6. Found this on Pinterest- made it a couple nights ago with a few alterations and enjoyed it immensely! I blogged it and linked back to you! http://365ishpins.blogspot.com/2012/09/day-114-jalapeno-popper-grilled-cheese.html

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  7. Found this on Pintrest, plan to try it on a work nite at the P.D. I wonder, if you roast the peppers a few hours before you actually make the sandwich, will they still be good?

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  8. This was DELICIOUS! Only alteration I made was to add a little left over havarti I wanted to use up and I made it on a rye bread instead of sourdough.

    BTW... does roasting jalapenos like this make them more spicy or something? I cook with jalapenos all the time but I had to pair this with a big glass of milk because it knocked me on my ass. Maybe it was just the batch of peppers...

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    1. I'm really glad you enjoyed it! I also like to make alterations.

      About the peppers... roasting them usually tends to bring out the sweetness in the pepper, but it also breaks down the flesh inside which ends up letting out the juices that infuse with the seeds and membrane (the hotter parts). This will make the entire pepper a lot hotter at times. If you want, you can remove the seeds and membrane prior to roasting to help with that.

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  9. Made these today . Came out awesome ! My husband even approved

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    1. So happy to hear that you both enjoyed them!

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  10. Can't wait to make this! Sounds delicious!

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  11. We used cream cheese and seeded the jalapenos before we roasted them they were too hot for us otherwise. These sandwiches are amazing!!

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  12. Found this on pinterest can't wait to try, think I will make with cream cheese!

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  13. I made this for supper tonight and we loved it. Really, really, good! I looked at a lot of jalapeno popper sandwich recipes before making one and I chose this one because it of the apricot jam - it lends a nice subtle sweetness and flavor to the sandwich. We used cream cheese but kept everything else the same. Thanks for a great recipe.

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