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one golden multigrain grilled-cheese sandwich cut into two halves with melted white Monterey Jack, a thin cream-cheese layer and short roasted green jalapeno strips visible inside on an ordinary plate, with no bacon, pickled pepper rings or garnish
Rachel Kim

Jalapeño Popper Grilled Cheese

Roasted fresh jalapeños give this popper sandwich a different bite from pickled peppers, with Monterey Jack supplying the melt around a modest cream-cheese layer. There is no bacon to compete with the pepper. Let the jalapeños lead. Remove the loose charred skin and dry the peeled strips well before assembly. Multigrain bread gives the creamy center something sturdy to sit against, while a brief covered stage warms the filling without requiring enough cream cheese to make the sandwich slide apart.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 3 fresh jalapenos halved lengthwise and seeded
  • 1 tsp neutral oil
  • 4 slices multigrain sandwich bread
  • 2 oz cream cheese softened
  • 4 oz Monterey Jack grated
  • 1/4 tsp garlic powder
  • 1/8 tsp fine salt
  • 1 1/2 tbsp unsalted butter softened

Method
 

  1. Heat the broiler. Rub jalapeno halves with oil, place skin-side up on a small rimmed pan and broil 6 inches from the heat for 5 to 7 minutes until blistered. Cover in a bowl for 5 minutes, then peel loose skin, pat dry and cut into short strips.
  2. Mix cream cheese, garlic powder and salt until smooth. Spread a thin layer over the inner face of each bread slice.
  3. Divide half the Jack over 2 slices, add jalapeno strips and the remaining Jack, then close with the other slices.
  4. Butter the outside faces and cook in a large skillet over medium-low heat for 4 minutes. Turn, cover for 2 minutes, then uncover and cook for 2 to 3 minutes more until crisp and melted.
  5. Rest for 1 minute and cut each sandwich in half before serving.