Jalapeno Popper Grilled Cheese Sandwich
"From Closet Cooking Blog Site. Since it takes extra effort to blister the jalapeno peppers, which can also be done in a toaster oven, prepare several and refrigerate for additional sandwiches."
photo by Linajjac
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
1
ingredients
- 2 jalapeno peppers, cut in half lengthwise and seeded
- 2 slices sourdough bread or 2 slices other hearty bread
- 1 tablespoon butter, softened
- 1 tablespoon cream cheese, room temperature
- 1⁄4 cup colby-monterey jack cheese, shredded (or slice)
- 1 tablespoon tortilla chips, crushed (optional but adds crunch)
directions
- Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
- Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily “pinch” off.
- Assemble sandwich by spreading the cream cheese on the inside of one piece of bread. Layer with roasted jalapeno peppers and shredded cheese. Top with the second bread slice and spread with the softened butter the outersides of the bread slices. Sprinkle over both sides with crushed chips.
- Preheat a skillet and grill until golden brown and the cheese has melted, about 2-3 minutes per side.
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Reviews
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Loved these sammies; they are spectacular! I followed you roasting technique for the peppers in the toaster oven, and that worked out GREAT! I have to admit that I added a few bacon crumbles, for a more hearty sandwich. I also put cream cheese on both in-sides of the bread, to help adhere the cheddar shreds. The tortilla crumbs give a super crunch, and DH already asked when I was fixing this again! Thanks, GailAnn, for sharing a wonderful nosh that I will fix repeatedly. (Schmear, roast, repeat!) -
Loved these!!!! I split my jalapenos in half and and then charred them in a cast iron skillet on both sides, pressing down so that the were flat. I only peeled a little of the skin off after steaming in a bag. But gave up, and they were just fine with the skin on. They were so sweet tasting!! Loved this with some tomato soup. -
This was filling and fabulous! I used texas toast and chive and onion cream cheese for a delicious final product. I also skipped the peppers in bag step and just sliced them right on the baking sheet and put them straight on the bread. -
this is an awesome sandwich i just used pickled jalapeno slices with sour dough great for lent fast and just plain good
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Followed this exactly, as the jalapeno was calling out gently to me. My crumbs were pretty fine, so had no trouble having them adhere to the miche bread I used. A delightful sandwich that did in fact, taste like a jalapeno popper! Who knew! Thanks for recipe! Yum-O.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
