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AoM Month of Sandwiches Day #7: Jalapeno Popper Grilled Cheese

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Welcome to Day #7 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.

Today’s Sandwich: Jalapeno Popper Grilled Cheese by Matt

There were plenty of grilled cheese variations submitted from readers. This one caught my eye, as I love a good jalapeno popper. I also have never had a chance to roast jalapenos, so I was excited to give that a shot as well. Let’s see how it went!

Ingredients

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  • Sourdough bread
  • 2 jalapenos
  • Butter
  • Cream cheese
  • Sharp cheddar cheese

Step 1: Prepare Jalapenos

Cut the ends, then cut lengthwise, and remove the seeds. If you want some extra hotness, keep a few in. I chose not to for this sandwich.

Cut the ends, then cut lengthwise, and remove the seeds. If you want some extra hotness, keep a few in. I chose not to for this sandwich.

Put the cut jalapenos on tin foil on a baking sheet. Place under broiler for ~5 minutes. I allowed them to steam for a few minutes underneath a bowl so the skin would loosen up. Then peel the skin with a knife. It's easier than I expected to roast jalapenos.

Put the cut jalapenos on tin foil on a baking sheet. Place under broiler for about 5 minutes. Next I allowed the peppers to steam for a few minutes underneath a bowl so that their now-charred skin would loosen up. Then peel the skin with a knife. It’s easier than I expected to roast jalapenos. In the pic above, the skin I removed from the peppers sits on the lower left-hand side, and the ready peppers are up top.

Step 2: Begin Grilled Cheese Assembly on the Stove

Butter one side of each piece of bread just like you would for a normal grilled cheese. Slap it down on the skillet and spread cream cheese on the side facing up to you.

Butter one side of each piece of bread just like you would for a normal grilled cheese. Slap it down on the skillet and spread cream cheese on the side facing up to you.

Step 3: Add Peppers and Cheddar Cheese

The two pepper, cut lengthwise, fit perfectly onto the piece of bread. I'll bet that was planned...

The two peppers, cut lengthwise, fit perfectly onto the piece of bread. I’ll bet that was planned…

A couple good, hearty slices of sharp cheddar.

A couple good, hearty slices of sharp cheddar.

Step 4: Top with Bread and Finish

Grill to a nice golden brown, and enjoy the crap out of it!

Grill to a nice golden brown, and enjoy the crap out of it!

Final Product

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Taster’s Notes

This is a great sandwich, and a few key pieces are what really make it special. First of all, sourdough is a fantastic choice for grilled cheese. Definitely a step up from regular wheat or white sandwich bread. This is for sure my new go-to bread for grilled cheese. The cream cheese was also awesome, although I added too little, I think. Next time I’d give it a good healthy spreading instead of a light one. I would add one major addition: bacon. Roasted peppers are a little slimy to begin with, so the crunchiness of bacon would offset them well. Also, the best jalapeno poppers have bacon, so it seems like a natural addition. I didn’t have any on hand, but you can bet I will next time. I would probably also leave a few seeds in the jalapenos to give it some extra hotness. Great sandwich idea, Matt!

 


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