Jalapeno Popper Grilled Cheese Sandwiches

In honor of National Grilled Cheese Sandwich Day (April 12), I created this amazing jalapeño popper grilled cheese sandwich after seeing this juiced-up version on Pinterest. The original uses goat’s cheese and requires me to roast jalapenos. I’m sure it’s totally fantastic, but goat’s cheese is not a part of my current reality. Also, I travel the country in a travel trailer with my hubby and eight kids; I’m not roasting jalapenos.

 

My version is simpler, requires fewer ingredients, and is much faster, all making it perfect for The Simple Home. Plus, all my testers loved it…and some of them asked for seconds. After all votes were counted and recounted, it was unanimously announced a keeper!

Ingredients for four sandwiches:

• eight slices sourdough bread (or try my simple homemade bread)
• 1 8-ounce package cream cheese
• 1 12-ounce package bacon (or 16 ounces…ahem)
• 1 jalapeno
• 4 tablespoons butter

 

Directions for making a jalapeño popper grilled cheese sandwich:

1. Cut the bacon into 1-inch pieces and toss it into a frying pan. I use my Cutco kitchen shears and cut it directly into the pan, but, as my teenaged daughter reminded me when I was making this sandwich, my way is not the only way, so do whatever you want, people, but you can’t have my car keys! Fry until done. Remove from pan, but leave at least a tablespoon or so of grease in the pan.  (Or fry first, cool, and crumble.)

2. Mince the jalapeño. Common precautionary practices for dealing with jalapeños involve wearing gloves. I don’t wear the gloves because I’m smart enough not to touch my face after dealing with a jalapeño…at least I used to be smart enough…until today. Next time I’ll be wearing gloves.

3. Toss the jalapeño into the frying pan with the bacon grease for about 10 seconds, long enough to warm it through. The longer you heat the jalapeño, the more it releases the heat, so keep that in mind.

4. Spread one ounce of cream cheese on each slice of bread. Add a little love.

5. Divide the bacon and jalapeño between four slices of bread. Cover each with another piece of bread…to make a sandwich, ya know.

6. Spread butter on the outside of the sandwiches. This is optional. Okay, it’s butter–it’s not optional.

7. Grill for about four minutes per side. (Times will vary. Don’t leave your masterpiece unattended!) On the road I pop them into a George Foreman indoor grill or “grill” them in the pan where I fried the bacon–its a good way to go. In my old life I used a griddle. You can also use a panini maker, frying pan, outdoor grill, or open fire. You could even “grill” them in the oven!

Adjust everything to your liking and feel free to play with ingredients, but don’t bother trying to go low-fat. Or at least, if you do, don’t tell me about it.

Jalapeño Popper Grilled Cheese Sandwiches go great with homemade tomato basil soup. Don’t they make a cute couple?

Here’s the boring printable version:

Could you, maybe, make one for me?

What’s your favorite way to do grilled cheese sandwiches?

Did you know that pinning this not only helps you figure out what to make for dinner, but it helps my blog? True story! Thanks for sharing!