Jalapeno Grilled Cheese

My husband has always been the kind of guy that gets the most excited over something warm, cheesy and gooey when it comes to food.  If it is crispy and a little spicy on top of that, he’s a happy man.  So when it came time to figure out what the special meal for Father’s Day was going to be, I looked far and wide through my books and Pinterest pages to see what amazing thing I could make him, and then I thought, why not just make grilled cheese?  It wasn’t too much longer after that thought hit me in the head, that I stumbled across these babies on one of my boards. 

http://basil-albi.blogspot.com/2012/04/jalapeno-popper-grilled-cheese.html#.U6QFgc9OVtQ

Now I did a couple of things different, not because I had any issue with the recipe as is, but one, goat cheese is not in my hubby’s culinary repertoire, and two with THE MOVE hanging over my head, I’m trying to actually use the things I have in my fridge and cupboard.  One less thing to move, is one less thing to move I say!  Also, I couldn’t find sourdough bread, I’m sure it was there, it just wasn’t my night.  

Jalapeno Popper Grilled Cheese –4 Sandwiches

• 8 Slices Italian Bread      
• 8 oz Cream Cheese, softened
• 8 Slices of Bacon, Cooked or Bacon Pieces (yes, the ones out of the bag that suspiciously stay good forever, don’t judge me)
• 4 Jalapeno Peppers
• 4 Tbsp. Jalapeno Jelly
• Butter, Softened 

Turn on your grill, and when it is hot, put the jalapenos on and char those bad boys up good, trust me, you want the outside pretty black.  I was timid the first time I tried this technique and didn’t blacken them up, guess what, that blackened skin peeled right off, not so much the less burnt parts.  After you have them roasted real good, drop them into a paper bag or a Ziploc bag, close it up and let them steam for about 10 minutes.  When you’ve let them have their little sauna moment, peel off the skin, seed them if you like, and roughly slice or chop them up.  Set them aside, their moment is coming. 

Start warming your griddle or frying pan on med. heat.

Take your bread and spread 4 slices with cream cheese  to your liking.  I called for 8 oz above, but if that is too much (or not enough), spread to your hearts content. 

Divide the bacon and roasted jalapenos between those same four slices, putting them on top of the cream cheese.  

Spread the other four other pieces of bread with the jalapeno jelly, and put them on top of the cream cheese pieces to complete your sandwich.  Butter both sides of the sandwich with the softened butter and place them into your warm pan.  You are basically just toasting the bread here, so keep a watchful eye, this shouldn’t take too long.  After about 4 minutes, flip your sandwich (try not to be like me and fling the top of the sandwich out of the pan when you do this), give it about 4 more minutes and then remove from the pan, put it on a plate, and then, put it in your mouth!  You are welcome.