Jalapeño, Bacon & Pepperjack Grilled Cheese Sandwich
Servings: 1 Sandwich
This recipe calls for double cheese using pepper jack and cream cheeses with tangy red pepper jelly and thinly sliced apples, topped with bacon, and grilled into gooey goodness.
2 slices Abigail’s Oven Jalapeño Cheddar sourdough
Pepper jack cheese
Tart apple (Granny Smith works great, but any apple will work)
Cooked bacon (3 slices per sandwich)
Red chili pepper jelly
Heat a skillet to medium heat. Butter at least one side of each slice of bread (could do both if you want it extra buttery). Smear cream cheese on one slice, then place 3 slices of crispy bacon on the cream cheese. On top of the bacon, place a half-inch (1 cm) thick slice of pepper jack cheese, covering the entire piece of bread, then top with 3-5 very thinly sliced tart apples.
Place that half of the sandwich in the skillet and lower the heat to medium-low. On the remaining slice, smear red chili pepper jelly, then place it on top of the other half of the sandwich in the skillet with the red chili pepper jelly next to the apple slices. Press the sandwich down with a pancake turner or sandwich press, and toast until golden brown.
Flip the sandwich over, and toast until the other side is golden and the cheese is melted (sometimes covering the pan will evenly distribute the heat and help melt the cheese faster). Remove from the skillet and enjoy this amazing sandwich with a fork and knife and a hearty soup on the side With Tomato Basil Soup on the side, this is a comforting and filling sandwich for lunch or dinner, or just about anytime.
Recipe Credit: Darryl Alder
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