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.