Jalapeno Popper Grilled Cheese

Jalapeno Popper Grilled Cheese and Tomato Bisque

Sadly, it’s kind of hard to see what’s going on in that sandwich. And why is that sad? Because what’s going on in that sandwich is AWESOME. It’s all the gooey deliciousness of grilled cheese plus the (mildly) spicy crunch of jalapeno poppers, which are one of my favorite fried things. Cheesy, flavorful, delicious! And great for dipping in soup (recipe forthcoming), too. I made these on store-bought French bread, but any sort of bread would probably work. The three sandwiches I allotted to myself and the roommate disappeared in short order and both of us mourned when there was no more.

Jalapeno Popper Grilled Cheese, adapted from Jeff Mauro

5-6 jalapenos
2 Tbsp. olive oil
salt and pepper
6 or 8 slices French bread
1/2 c. mascarpone
5-6 oz. extra sharp cheddar, shredded
2-3 Tbsp. butter, softened

Preheat the oven to 425F and stick some parchment on a pan.

Halve the jalapenos and cut off the stem end. If you like things spicier, leave them like that! If you like things less spicy (or find jalapeno seeds to be disgusting bitterness bombs, like me) scrape out the ribs and seeds. Drizzle them with the oil and sprinkle on the salt and pepper, and toss to coat. Turn them all cut-side down and bake for 15 minutes or so, until the skins are nice and blistered. Remove them from the oven and pop them all in a baggie to let them steam.

Smoodge the mascarpone on half your slices of bread. Top the other half with heaps of cheddar. Once the peppers are steamed, remove their skins, and divide them among the cheddar-topped halves, then flip the mascarpone’d halves on top, so it’s bread-mascarpone-peppers-cheddar-bread.

Heat a large skillet over mediumish heat. Spread butter on the tops of all your sandwiches, and maybe put a little in the pan for good measure. Once it’s foaming, flip the sandwiches so they’re butter-side down in the pan. Butter the new, naked top side and let them cook until they’re delicious and golden brown, somewhere between 5 and 7 minutes, most likely. Flip them over and let the second side get to the same state, which will take slightly less long. Make sure the sandwich innards are all gooey and delicious. Remove them from the pan, let them sit for a moment or two so the delightful insides don’t ooze everywhere when you cut them, slice, and enjoy!


~ by iliadawry on 3 April 2013.

5 Responses to “Jalapeno Popper Grilled Cheese”

  1. Yum! I love a spicy kick, and this looks like a really fun twist on the traditional grilled cheese. I’ll have to keep this one in mind the next time my guy starts craving a sandwich!

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