These sandwiches are gorgeous – and cut into quarters would make a very good game day watching party snack. Jalapeno Poppers 2.0 – game on. By: Katie Workman, The Mom 100
- 3 jalapenos
- 1/2 cup grated Roth® Jalapeño Havarti Cheese
- 1/2 cup grated Roth® Organic Sharp Cheddar Cheese
- 1/4 cup cream cheese, softened
- 4 strips crisp-cooked bacon, chopped or crumbled
- 1/2 teaspoon garlic powder
- Kosher or coarse salt and freshly ground pepper to taste
- 4 slices sourdough or rustic country white bread
- 1 tablespoon unsalted butter, softened
- Salsa for dipping (optional)
- Preheat broiler.
- Place jalapeno peppers on a rimmed baking sheet under the broiler. Cook for about 8 minutes, turning frequently as the side towards the flame gets bubbly and charred. When the jalapeno peppers are blistered, transfer to a small bowl and cover with dishtowel or plate to steam. When cool enough to touch, peel off the skin, and remove the stem and seeds. Roughly chop jalapeno peppers (use gloves or wash hands very well after with hot soapy water).
- In a small bowl, add the chopped jalapeno peppers, jalapeno havarti, cheddar, cream cheese, bacon, garlic powder and salt and pepper. Mix together to form a cheese mixture.
- Butter one side of each of the pieces of bread. Evenly spread the cheese mixture on the un-buttered sides of 2 slices of bread. Cover the sandwiches with the remaining slices of bread, buttered side up. Lightly sprinkle the top with salt.
- Heat a large skillet over medium-high heat. Place the sandwiches in the pan, cover, and cook until the bottom starts to turn golden brown, about 3 minutes. Uncover, and carefully turn the sandwiches over with a spatula, press with the spatula and cook uncovered until the bottom is golden brown and crisp, about 2 minutes. Flip one more time, and cook until the bottom crust is fully golden brown and crispy, about 1-2 minutes.
- Transfer the sandwiches to a cutting board, let sit for two minutes, then cut in half and serve immediately. Serve with salsa (optional).