JALAPENO POPPER AND TOMATO GRILLED SANDWICH

My first jalapeno popper sandwich came to me via Kevin at Closet Cooking (www.closetcooking.com), and it was a winner at our house. While preparing to recreate the taste sensation of months past, the pretty Roma tomatoes in my produce drawer caught my eye–just begging for a good salting and savoring. So I messed with Kevin’s recipe a bit more and put some red into our sandwich. The verdict: Make it again, Mom!

8 jalapeno peppers, cut in quarters lengthwise and seeded

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

2 tbsp butter

8 tbsp “light” cream cheese, softened

2 cups grated “reduced fat” sharp cheddar cheese

1/2 cup crumbled tortilla chips

2 Roma tomatoes, sliced thin

sea salt

pepper

1) Preheat oven to broil

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

3) Lay out 4 slices of bread; top each with a spread of 2 tbsp cream cheese, 1/4 cup cheddar cheese, 1/4 of the jalapeno strips, 1/8 cup crumbled tortilla chips, 1/4 of the tomatoes, a light sprinkling of salt and pepper, another 1/4 cup cheddar cheese, and slice 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; now you get to eat 🙂

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

Serves: 4

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JALAPENO POPPER AND BACON GRILLED CHEESE SANDWICH

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