Yes, it’s another jalapeno popper sandwich, this time with bacon. Yum, yum, yum–and gone, gone, gone! As for Junior Too, he liked this sandwich MUCH better than my fabulous (if I may say so myself) Mushroom-Basmati Rice Soup. Guys and their meat-and-cheese-stuffed, buttered-and-grilled slabs of bread. Not that I don’t like them too 🙂

8 jalapeno peppers, cut in quarters lengthwise and seeded

8 slices sourdough bread (good quality–Panera Bread is our favorite)

8 tbsp reduced-fat cream cheese, softened

sea salt

ground black pepper

3/4 cup crumbled tortilla chips

8 strips turkey bacon strips, fried to lightly crisp

4 slices sharp cheddar cheese

2 tbsp butter

1) Preheat oven to broil

2) Place pepper quarters on baking sheet, skin side up; broil 8-10 minutes until skin browns and blisters; remove from oven, let cool, peel and discard blistered skin

3) Lay out 4 slices of bread and top each with 1/4 of the following ingredients: cream cheese, sprinkle of sea salt and black pepper, jalapeno strips, crumbled tortilla chips, bacon, and cheddar cheese; top with remaining slices of bread

4) In non-stick pan* (I used a grill pan) over medium heat, melt 1 tbsp butter (reserving 1 tbsp); add sandwiches to pan and grill until cheese begins to melt and bread is golden brown (4-5 minutes); before grilling second side, spread remaining butter over top slices of bread; flip, grill until golden brown; and eat!

Note: Depending on size of your pan, you may have to make sandwiches in batches, so divide butter accordingly

Serves: 4


  1. Oh, my! My husband and best friend would go crazy for this! I will definitely have to try this! Thanks for sharing! 🙂

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