Jalapeno Popper Sandwich (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
Butter pats
02 -
Cilantro, chopped (if you want)
03 -
4 slices Italian bread
04 -
2 slices sharp cheddar cheese
05 -
2 slices Monterey Jack cheese
06 -
4 slices beef bacon, cooked until crisp
07 -
4 ounces cream cheese
08 -
2 jalapenos, halved lengthwise, cleaned out
# Steps to Follow:
01 -
Take some butter and dot both sides of your sandwiches. Drop them into a skillet over medium-low heat, with the butter facing down first. Press a few more pats of butter on top. Flip each after a couple of minutes, and grill until both sides look golden and the cheese has melted down.
02 -
Slice up those baked stuffed jalapenos and split them between two of your bread slices topped with cheddar cheese. Put slices of Monterey Jack on the other two slices, then pile on the beef bacon. Sprinkle with cilantro if you’d like. Put the bread halves together and you’ve got two sandwiches ready to go.
03 -
Heat the oven to 375. Spoon about an ounce of cream cheese into each jalapeno half. Stick them all on a baking sheet and bake for 25-30 minutes. Pull them out when they're soft and golden.
# Additional Tips:
01 -
Wear gloves for chopping up hot peppers and scooping out seeds. After handling peppers, wash your hands very well so you don’t end up with a nasty burn.
02 -
Don’t overfill the pepper halves with cream cheese or you’ll have a mess in the oven.
03 -
If you like them a little firmer, just bake the peppers 10 minutes less.
04 -
Spring for good smoked, nitrate-free beef bacon if you can.
05 -
Pick thick Italian, bakery white, or even a nice rustic bread so it’ll really hold up.
06 -
Go for thick, top-notch cheese—it should be the main attraction here.