I recently met with the owner of a local grilled cheese restaurant who approximately one year ago closed her former location with intentions on opening in a new hood. It took some time, but finally the opportunity came in the perfect cozy little package. Almost ready to open, she still had to write the menu on the board, get her liquor license and complete a few other tasks, but without a doubt, she was ready to rock in roll.
Around the same time I stopped in to check out the new digs, I came across a photo of a jalapeno grilled cheese I had made once upon a time. There are many of those once upon a time photos that never got matched up with a recipe. Suddenly I wanted grilled cheese. And jalapenos. So it happened and here it is in all it’s glory. Important to note I use mayonnaise to “butter” my bread. It works just as good as butter and is cheaper.
- 1 jalapeno pepper
- olive oil
- ⅓ cup softened cream cheese
- 1 tsp old bay
- pinch kosher salt
- pinch finely grated black pepper
- 4 pieces of bacon
- Loaf of bread
- ½ cup grated cheddar cheese
- Preheat oven to 475F.
- Cut jalapeno in half and remove seeds and veins. Place on a foil lined cookie sheet and drizzle on some olive oil. Rub all over and put in oven for 5-10 minutes or until peppers have softened and have a light char on them. Remove from oven and either skin them or set aside to cool (both way works). Once cooled enough to handle, rough chop them and mix in a bowl with cream cheese, old bay, salt and pepper.
- Cook your bacon. Drain, set aside.
- Slather four pieces of bread with mayonnaise. On the other side of each slice, spread a thin layer of the cream cheese mixture.
- In a large skillet over medium heat, add bread with cream cheese mixture, mayonnaise side down. Top with two pieces of bacon and ½ of the grated cheese. Top your with remaining slice of bread, mayonnaise side up.
- Cook on medium low until melty and golden, 4 to 5 minutes, then flip and cook 5 minutes more.
- Remove from pan and let sit. Repeat with second sandwich.