No menu this week, I’m jet-setting to Sydney and the gang has to fend for themselves for once. The Boyfriend and I wanted toasted sandwiches for an easy lunch before I left, so I went to the undisputed king of grilled cheese over at Closet Cooking for filling ideas. The Jalapeno Popper Grilled Cheese stood out immediately and then things got out of control when I drizzled honey all over it. Jarred jalapeños aren’t particularly fiery but you can remove the seeds for a milder warmth. Jalapeno poppers usually have bacon wrapped around them but I substituted with ham to avoid adding another frying pan to the mix (it’s just occurred to me though, what about toasting the sandwiches in BACON FAT?!).
I haven’t included quantities for the fillings because it depends on the size of your bread, personal preference for cheese and spiciness from the jalapeños, so just fill in the blanks with what you like.
I’ll post again when I get back from Sydney next week, hopefully with lots of food photos!
Honey-ed Jalapeno Popper Toasted Sandwich
2 thick slices sourdough
sharp cheddar, grated
jarred jalapeños, sliced
smoked ham, thinly sliced
Put a small frying pan on medium heat.
Butter the outside of each slice of bread.
On the non-buttered side of one piece of bread, spread on cream cheese then add the grated cheese, jarred jalapenos, ham and drizzle with honey.
Add a little more grated cheese then top with the other slice of bread (butter side out) and place in the pan, cooking 2-4 minutes each side, or until dark brown and the cheese inside has melted.