Grilled Cheddar and Jalapeño Popper Sandwich Recipe

Andrew Sommerhalder is an alumnus of the University of Toronto, where he studied science. He resides in Toronto, Canada. Away from work, Andrew Sommerhalder travels around his city in search of the best sandwiches.

The grilled cheddar and jalapeño popper sandwich is just another grilled cheese sandwich. However, cream cheese is replaced with acidic cheddar and spiced with hot jalapeno chili and a smoky dash of cumin.

To make grilled cheddar and jalapeño popper sandwich that serves four people, you’ll need; 200g of full-fat cream cheese, 1–2 neatly chopped jalapeño or green chilies, ½ tablespoon of ground cumin, 1 cut, and minced garlic clove, 40g of softened unsalted butter, 8 slices of white bread, 300g of coarsely grated cheddar cheese, freshly ground black pepper and an optional 8 pieces of boiled streaky bacon.

Once all the ingredients are set, combine the cream cheese, jalapeno, green chilies, cumin, and garlic in a mixing bowl, then garnish with pepper. Each slice of bread should be brushed with butter on one side, then 4 of the pieces should be turned over and spread with equal portions of the cream cheese blend. If you decide to use the bacon, top it with the cheddar and bacon.

The buttered sides face outwards, complete with the remaining bread slices preheated in a large frying pan over medium-high heat. Fry the sandwiches for about 4 minutes on each side until golden brown and the cheese has melted through the middle. Finally, remove from the heat and serve right away, with lots of paper napkins on the side.