Last week I was stumped about what to do for dinner. I didn’t want to do anything complicated nor did I want to do the same old thing. It was like I had writer’s cramp. I searched through my pins on Pinterest and finally inspiration struck. Grilled cheese! I made 3 kinds. A Jarlsberg with bacon for the kids, another for me which I’ll post about, and then this recipe for my husband. All were served with salad.
The recipe I took inspiration from was a Jalapeno Popper Grilled Cheese. Of course I changed it and this is what I made:
First I needed to roast the jalapenos. I sliced two and took the seeds out.
I placed them under the broiler until they blackened.
One tip from the recipe I found was to place them into a plastic bag to steam while cooling.
In the meantime I cooked up some bacon for the sandwiches.
When the peppers cooled it said to pinch the skins and lift off. Right. Not so much. So either I didn’t broil them enough or whoever came up with this tip has been very lucky thus far. 🙂 I had to spend a few minutes peeling the skin off. It was a bit messy. I also used a good aged cheddar instead of goat cheese as my husband isn’t much of a fan. He’ll eat it but I know he likes cheddar better. Place the jalapeno peppers over the cheese.
Top with bacon.
Make sure the outsides of the bread are buttered then grill them in the skillet. We have a hand held cast iron griddle press that we heat up and put on the top of the sandwich to heat both sides. Turn halfway through cooking. Remove from the heat and cut in half.
It’s a bit of a roll of the dice on how much heat you get with this sandwich. I had to store buy the peppers given it’s winter so they didn’t seem to have the heat. I have a feeling if we used fresh grown ones they would have held up to the cheddar a lot better. But my husband enjoyed the sandwich so I will make this again for him.
This definitely looks like a sandwich I would enjoy.
Hard to beat the flavours. 🙂
What is about a grilled cheese sandwich that makes it so universally loved? They are always good and I’ve enjoyed their many versions. This one, though, has been moved to the top of my Must Make list. Roasted jalapeños & bacon & cheese. What a great combo! Thanks for sharing!
You’re welcome! I hope you enjoy it. 🙂
Ohhh I am trying this over the weekend…mmm looks delicious!
-Jonathan
Thanks. 🙂
Yes to all of this! Spicy grilled cheese sounds great! I’ve never done this with jalapenos, but I have used pepper jack cheese before. I bet this is even better.
Just make sure you get peppers with enough heat. It’s flavourful without mild peppers but I think my husband would have liked more of a kick.
Looks great – top ingredient combo. It can be roulette with pepper heat, I always taste a bit raw first – not that it is always proportionate to the heat level once they are cooked 🙂
I have to be careful of that with raw hot peppers. I can handle them cooked for the most part. Seems if I handle too much raw peppers it “burns” the skin that touches it for awhile. I should just feed them to my husband for the test.
Every time after I’ve visited your blog I feel like drinking an Aperol Spritz because of that very nice background picture 🙂
The sandwich looks delicious!
Thanks. 🙂 I wondered what the picture was. I hope to do a fully customized blog later this year with my own photos but I liked this theme.
Aperol Spritz is an Italian national drink
http://vinoinlove.com/aperol-spritz-the-italian-national-drink/
Thank you, I just checked that out. Should have ordered it when I was there! 🙂
Yes, yes, yes! Love the combination,
I have the same problem here with jalapenos as they have flavour but virtually no heat. To the extent I haven’t bought them for ages. With bacon and Cheddar cheese, though…now you’ve got me racing to the store tomorrow!
I think the heat may lessen the further it travels. Because the fresh ones in the garden are a lot hotter than the ones in the store.
That looks pretty darn tasty! Thanks for sharing:)
You’re welcome!
Fabulous sandwich! Love the bacon.
Thanks. 🙂 Hard to go wrong with a nice bit of bacon.