Jalapeno Popper Sandwich

Instructions

• Preheat oven to 375 degrees.
• Stuff each jalapeno half with approximately 1 ounce of cream cheese. Bake stuffed jalapenos on a baking sheet for 25-30 minutes. Remove from oven.
• Place 1 slice each cheddar cheese on 2 bread slices. Place 1 slice each Monterey Jack on 2 bread slices. Each sandwich will have both kinds of cheese. Slice the cooked stuffed jalapenos into bite-size pieces. Divide the jalapeno slices between the 2 slices of bread with cheddar. Add the 4 slices of bacon to the slices of bread with the Monterey Jack. If desired, add chopped cilantro to one side. Combine the slices of bread to form 2 sandwiches.
• Top each sandwich with several pats of butter. Place in skillet over medium-low heat, butter side down.  Top with more pats of butter. Now grill each side until lightly browned. Cheese should be melted and gooey.

Notes

• Use gloves to cut the peppers in half and remove the seeds.  Wash your hands thoroughly after working with these peppers, as they can be a real irritant if you touch your face.
• A small amount of cream cheese mounded in the pepper works best.  If too much is in there, it will cook out.
• If you like your jalapeno poppers less soft, lessen the cooking time by ten minutes.
• Use good quality smoked nitrate-free bacon.
• This sandwich is worthy of thick bakery-style white bread, Italian bread, or European Artisan Bread.
• Use excellent quality, fairly thick slices of cheese, as the cheese should be the star of the show.

Nutrition

Calories: 662kcal | Carbohydrates: 26g | Protein: 20g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 681mg | Potassium: 241mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1408IU | Vitamin C: 17mg | Calcium: 464mg | Iron: 1mg