Servings: varies
Total Time: varies
Ingredients
- 4 slices Izzio Rustic Potato Sourdough
- 4 slices bacon
- 2 jalapeños, halved and seeded
- 2 oz cream cheese, at room temperature
- 1 scallion, chopped
- 1/4 cup monterey jack cheese
- 1/4 cup cheddar cheese
- 1 Tbsp unsalted butter
- to taste salt and pepper
From the kitchen of Izzio Bakery, we have a Jalapeño Popper Grilled Cheese. This sandwich has the perfect balance of cheesy goodness and spicy jalapeño heat. Grilled to perfection with a crispy bite and flavorful kick.
Directions
1. Preheat oven to 400 degrees. On prepared baking sheet, roast bacon and jalapeños for 10 minutes. Remove jalapeños and continue cooking bacon until desired crispness.
2. In a small bowl, combine cream cheese, scallion, monterey jack, and cheddar cheese. Season with salt and pepper to taste.
3. Using Izzio Rustic Potato Sourdough, evenly distribute cream cheese mixture, bacon, and jalapeños to create 2 sandwiches.
4. Add butter to a large skillet over medium heat. Once butter has melted, add sandwiches. Fry, flipping halfway, until both sides are golden brown. Turn off heat, cover with lid and cook until cheese is melted.
5. Serve immediately.