What you need:
- Jalapeno cheese bread, thinly sliced (I used this recipe, store bought is fine too)
- Salted butter, at room temperature
- Shredded Mexican blend or Colby jack cheese
- Bacon, cooked
- Jalapenos, roasted (directions here) and seeded, as much as desired
- Whipped cream cheese or softened cream cheese
Directions:
Note: You can roast the pepper as a whole (just flip the pepper after one side has blackened and blacken the other) or you can slice them in half and roast them.
- Butter one side of each piece of bread.
- In a cool cast iron skillet, add a piece of bread for each sandwich you will make, butter side down.
- Top each piece with a generous amount of shredded cheese and then lay down slices of bacon. Our bread was rather short, so I split our pieces of bacon in half to fit.
- Fill roasted jalapenos with cream cheese and then place on top of bacon.
- Top with more shredded cheese and then top with remaining pieces of bread, butter side up.
- Turn on heat at medium low and use something heavy to press the sandwiches down a bit. Remove the something heavy and cook until sandwiches are golden brown on the bottom.
- Flip and cook until the other side is golden brown as well.
- Let sit for a minute and then slice, if desired, and enjoy immediately!
Recipe from Cook Lisa Cook