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.