Spicy sandwich twist (Print Version)
# Ingredients:
→ Jalapeño Cream Cheese Mix
01 -
1 tablespoon olive oil
02 -
¼ teaspoon black pepper
03 -
½ teaspoon onion powder
04 -
4 medium jalapeños, halved, seedless, and stems removed
05 -
½ teaspoon garlic salt
06 -
4 ounces cream cheese, softened
→ Sandwich Layers
07 -
4 slices of thick bread like Texas toast
08 -
6 crispy bacon strips, split between sandwiches
09 -
4 tablespoons soft, unsalted butter
10 -
1 cup of shredded cheddar cheese, split into two halves
# Instructions:
01 -
Warm up the oven to 425°F and put parchment paper on a baking sheet. Coat jalapeños with olive oil all over, then place them down with the cut side against the sheet. Roast roughly 15 minutes or until you notice blistered or slightly charred skin.
02 -
Mix together softened cream cheese, onion powder, garlic salt, and black pepper in a bowl until smooth while the jalapeños are cooling.
03 -
Chop the jalapeños into small pieces after they've cooled down a bit. Add these into the cream cheese blend and fold together until evenly mixed.
04 -
Spread butter on one side of each bread slice. Flip two of the slices over to the dry side, then divide the jalapeño cream cheese mix across them. Add 3 strips of bacon on top of each and sprinkle ½ cup of cheddar over that.
05 -
Place the remaining slices of bread on top with the buttered side facing outward, forming two stacked sandwiches.
06 -
On medium heat, warm up a skillet. Lay the sandwiches down and cook each side 3-5 minutes until the bread crisps and the cheese inside melts perfectly.
07 -
Move the sandwiches to plates and slice them in half if you'd like. Serve right away while warm and gooey.
# Notes:
01 -
Make sure to remove all seeds and membranes from the jalapeños if you want less spiciness.
02 -
These sandwiches go great with tomato soup for a comforting combo.
03 -
The jalapeño cream cheese mix can be made in advance and refrigerated for up to three days.