Tag Archives: jalapeno popper grilled cheese

National Grilled Cheese Day!

12 Apr

April is National Grilled Cheese Month and today is National Grilled Cheese Day.  I’ve shared a handful of pretty good grilled cheese recipes over the course of this food blog.  I thought I would re-post them in honor of the ooey-gooey goodness of grilled cheese.  Enjoy!

National Grilled Cheese Day!

Cheddar Grilled Cheese with Radishes

Though messy, this sandwich was absolutely delicious – sharp, melt-y cheddar with crisp, fresh radishes.  This sandwich is particularly appropriate this month, because local farmers markets will have an abundance of radishes (though I became partial to winter radishes thanks to our fall and winter CSA!).

Gruyere and Swiss Chard Grilled Cheese

The combination of acid from the balsamic and creaminess from the Gruyère made this grilled cheese a true home run.



Caramelized Onion and Green Bean Grilled Cheese

The sweetness of the caramelized onions and green beans was an excellent foil to the piquant flavor of the oozing Swiss cheese.



Roasted Beet and Goat Cheese Sandwich

There is not a more delicious combination on this earth than roasted beets and goat cheese, period.  Combine it with some buttery, toasted bread and you have the best sandwich ever.


Jalapeño Popper Grilled Cheese

If you like jalapeño poppers and you like grilled cheese, you’ll love this sandwich.  This is spicy, cheesy, and delicious.

Jalapeno Popper Grilled Cheese

8 Apr

April is National Grilled Cheese Month, so I would be remiss in not posting a few grilled cheese recipes.  I saw a recipe on Closet Cooking for a jalapeño popper grilled cheese sandwich and knew I was going to have to make it.  Melt Bar & Grilled has a very similar sandwich, the Big Popper, that is one of my favorites on their menu, so I decided to combine a few ideas from both and make my own yummy creation.  Though a very far cry from healthy, this sandwich was both interesting and delicious.  The cream cheese cut against the heat of the jalapeño and the sharp cheddar worked really well with the sweetness of the yellow cornmeal.  As you can see, I kept most of the seeds in the jalapeños, but in retrospect I recommend removing them.  I like heat as much as the next gal, but I had a particularly hot jalapeño and it burned my mouth slightly.

Jalapeño Popper Grilled Cheese Sandwich

Adapted from Closet Cooking

2 slices whole wheat bread

1 egg, beaten

1/4 cup milk

1/2 tsp. paprika

1/4 cup cornmeal

2 jalapeños, roasted, peeled, and sliced lengthwise, seeds removed

1 tbs. cream cheese, room temperature

2 oz. sharp cheddar cheese, thinly sliced

2 oz. mozzarella cheese, thinly sliced

1 tbs. corn oil

Mix together beaten egg, milk, and paprika.  Take bread and dip in the batter.  Drain.  Dredge lightly with yellow cornmeal.  Heat butter and corn oil over medium-high heat in a cast iron skillet.  Add bread and fry 2-3 minutes per side until lightly golden brown.

Assemble the sandwich by coating 2 slices of bread with cream cheese, then half of cheddar and mozzarella, then jalapeños, then remainder of cheese.

Add sandwich back to pan and cook 3-4 minutes per side until golden brown and cheese is melted.

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