I ate a lot of these sandwiches when I was pregnant with Bennie.
In my defense, I made then on sourdough bread, and Jon doesn’t like sourdough bread. So once I bought a loaf, I couldn’t just make one sandwich and let the rest go to waste, could I?
So, because I’m nothing if not frugal, I made these often.
But I hadn’t had one in months, until a couple weeks ago when, out of the blue, the craving struck. I added jalapenos to the grocery list and pretty much forgot about it, even as I put them in my cart last week.
Then yesterday a friend posted a photo of a to-die-for-looking version of this sandwich on Instagram. Like a light bulb, I remembered those little green gems now hanging out in the drawer of the fridge. And, instantly, I knew what I was having for lunch today.
Jalapeno Popper Grilled Cheese
-2 jalapenos (my homemade bread is small, so I only had room to use one)
-two slices of bread (many people use sourdough, I thought it was great with the homemade wheat bread I had on hand)
-shredded or thinly sliced cheddar cheese
-pepperjack cheese (optional)
Slice jalapenos lengthwise and remove seeds. Place cut side down on a foil- or parchment paper-lined baking sheet and place under the broiler for 5-10 minutes, or until the tops are dark and charred.
Next, build your sandwich. Spread cream cheese on one side of two slices of bread. Add your cheese(s) and jalapenos to one slice and top with the remaining slice. Slather the outsides of both slices with butter.