The moment I stumbled onto Closet Cooking, I knew this sandwich needed to be in my life. Grilled cheese sandwiches are easy. Jalapenos are delicious. There was no way this could go wrong.
And it hasn’t. I’ve made this a couple times now and think I’ve got it down. I’ve adapted the recipe to fit what I usually have as well as halved the amount of cheese (I like smaller loaves of bread and ergo make smaller sandwiches), and this is what resulted.
This makes 1 sandwich.
Approximate time: 30 min to prepare and 4-6 min to cook
Jalapeno Grilled Cheese Sandwich
1 jalapeno pepper (or 2, depending on how many halved jalapenos span the bread you’re using)
2 slices of bread (I have used both sour dough and beer bread, both of which tasted excellent)
1 tbsp butter, room temperature
1 oz cream cheese, room temperature
1/4 cup mild cheddar cheese or mozzarella (add up to 1/2 cup of cheese if you so choose)
1 tbsp parmesan cheese
1 tbsp panko crumbs
Chop off the stem of the pepper and slice it halfway. Deseed the jalapeno(s) – be aware that the fleshy white parts are where the “spice” is, so if that’s not your thing, cut out as much of the white as you can.
Place the jalapeno(s) on a baking sheet so that the cut sides face down, and then put the baking sheet on the top shelf of the oven. Broil until the outer layer of the skin blackens, which should take about 8-14 minutes. Once they cool (about 5-10 minutes), remove the skins from the jalapenos. The skins should be able to be easily removed, and you should be left with a soft and flattened cooked jalapeno.
In the meantime, prepare the sandwich. On both bread slices, butter one side, then flip over and spread cream cheese on the other. On one cream cheese laden slice, sprinkle half of your cheese and then spread the jalapeno slices over that layer. Sprinkle the panko and parmesan cheese and then add the remaining cheese before topping the sandwich with the other slice of bread (butter side up).
Heat a non-stick pan over medium heat, and then place the sandwich onto the pan to grill. It should take about 2-4 minutes for the bread to toast a nice golden brown color, but be careful and frequently check to make sure the side on the bottom does not burn. Flip carefully (I use two spatulas to flip so that the sandwich innards are as contained as possible) and continue cooking for 2-4 minutes so that the other slice can toast and the cheese in the sandwich can fully melt.