It ain’t your standard sandwich; this mouthwateringly tasty jalapeno popper grilled cheese is elevated with the addition of sweet and savory bacon onion jam.
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I know I just shared a jalapeno popper-inspired recipe with you all last week, BUT I’ve got another one for you. (In case you missed it, you can find the recipe for deep fried jalapeno popper deviled eggs here.)
Several days ago I discovered that this Sunday, which also happens to be Easter, is National Grilled Cheese Day. No way I could pass up a day dedicated to one of the best sandwiches without sharing one of my favorite recipes with you.
So there you have it, the reason you’re being blessed with another jalapeno popper-inspired recipe so soon. I’m not sorry.
While I love me a simple grilled cheese sandwich (with onions, of course), my adult taste buds crave so much more. One way I love to amp up my grilled cheeses is with the addition of jalapenos and bacon making them reminiscent of a jalapeno popper.
Earlier this week I developed a recipe for bacon onion jam and I knew as soon as I tried it that it would work wonderfully as a replacement for straight-up bacon on this sandwich. It’s salty, smoky, tangy, sweet, and gives this sandwich a little something extra.
The jam in combination with the creamy melted cheeses, subtly spicy roasted jalapenos, and buttery grilled bread not only lend to a delightful balance of texture but also flavor.
Ingredients (+ notes & substitutions)
- Jalapenos: De-stemmed and de-seeded. You may remove the membranes or leave them be for some added heat.
- Cream cheese: Softened.
- Cheddar cheese
- Artisan bread: My recommendation is sourdough but feel free to experiment.
- White onion
- Brown sugar: Light or dark.
- Apple cider vinegar: A little bit of acid helps balance the rich flavors of the bacon jam.
- Mustard powder
- Cayenne pepper: For a little bit of heat.
- Butter: For frying up the sandwich. You could use mayonnaise instead.
How to make a jalapeno popper grilled cheese with bacon jam (+ tips)
The bacon-onion jam should be made ahead of time. You may make it days prior or the day of. Click on the link above for the recipe or check out the recipe card below.
Preheat broiler set to high heat for at least five minutes.
Place the jalapeno slices on a baking sheet, skin side up. Broil for approximately three minutes or until the skins are blistered and browned. Remove from oven.
Transfer the jalapenos to a plastic baggy or a container with a lid, seal, and rest for 15-20 minutes. Steam will build up which aids in the loosening of the skin from the pepper. This makes removing it a much easier task. After 15-20 minutes remove the peppers and peel off the skins. Set aside.
Heat a small saucepan over medium heat. Add the cream cheese and stir frequently until melted. This should take about one minute. Stir in the cheddar cheese and remove from heat.
Heat a skillet to medium heat.
Construct the sandwiches by spreading 1/3 of the cheese mixture on a slice of bread, layer with 1/4 cup of bacon-onion jam, and two slices of jalapeno. Top with another slice of bread and repeat.
Butter one side of each sandwich with approximately one teaspoon of butter and place the sandwich’s butter side down in the skillet. Spread a teaspoon of butter atop each sandwich. Grill for approximately 3-5 minutes or until golden brown, then flip and grill another 3-5 minutes or until golden brown and cheese has melted. If the sandwiches brown too quickly reduce the heat to medium-low. Serve warm.
More grilled cheese sandwich recipes you may enjoy:
- Pickle Grilled Cheese Sandwich: This pickle grilled cheese sandwich is a dill pickle lover’s dream come true! Sandwiched between two slices of garlicky sourdough bread you’ll find ranch cream cheese, dill pickles, and plenty of melted cheese. Naturally vegetarian.
- Goat Cheese Grilled Cheese: Enjoy fresh spring vegetables like asparagus and spinach with this goat cheese grilled cheese sandwich with pesto. It’s simple to prepare in less than twenty minutes and vegetarian-friendly.
If you make this jalapeno popper grilled cheese bacon jam sandwich I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 3 medium jalapenos, sliced lengthwise and de-stemmed and de-seeded
- 6 ounces cream cheese, cubed
- 3 ounces cheddar cheese, shredded
- 6 slices artisan bread, sourdough recommended
- 1/4 cup bacon onion jam (see notes for recipe)
- 6 teaspoons butter
- Preheat broiler on high for at least five minutes.
- Place jalapeno slices on baking sheet, skin side up. Broil for approximately 3 minutes or until jalapeno skins have browned and blistered.
- Remove jalapenos from the oven. Transfer to a plastic baggy, seal, and rest for 15-20 minutes.
- Remove jalapenos from baggy and peel off skins. Set aside.
- Heat a small sauce pan over medium heat. Add the cream cheese; stirring frequently until melted, approximately one minute. Stir in the cheddar cheese and remove from heat.
- Heat skillet to medium-low.
- To construct sandwiches: Spread 1/3 of the cheese mixture on a slice of bread, layer with 1/4 cup of bacon onion jam and two slices of jalapeno. Top with another slice of bread. Repeat x2.
- Butter one side of each sandwich with approximately one teaspoon of butter and place sandwiches butter side down in skillet. Spread a teaspoon of butter atop each sandwich. Grill for approximately 3-5 minutes or until golden brown, then flip and grill another 3-5 minutes or until golden brown and cheese has melted. Serve warm.
- 1/2 pound bacon
- 1 small white onion, sliced or diced (approximately one cup)
- 2 cloves garlic, minced
- 3 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon mustard powder
- 1/8 teaspoon cayenne pepper
- Preheat oven to 400 degrees.
- Cover baking sheet with tin foil or place a wire rack atop it. Lay out bacon strips in a single layer and bake for approximately 20 minutes or until golden brown and crispy.
- Remove from oven. Transfer bacon to paper towel lined surface. Reserve two teaspoons of bacon drippings.
- Heat medium skillet/frying pan to medium heat.
- Add reserved bacon grease and onion. Cook for one minute.
- Reduce heat to medium-low. Cook onions for 20 minutes or until they are a slight golden brown and translucent, stirring frequently to avoid burning.
- Meanwhile, cut bacon strips lengthwise and then chop into small pieces.
- Add the brown sugar, apple cider vinegar, mustard powder, cayenne pepper, garlic, and bacon to the onions. Mix until combined and simmer for 10-15 minutes or until liquid has reduced and mixture has thickened to a jam-like consistency, stirring as needed. Serve immediately or refrigerate for up to one-week in an airtight container. Bring to room temp prior to use.
Nutrition Information:Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 783Total Fat: 42gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 112mgSodium: 1309mgCarbohydrates: 76gFiber: 3gSugar: 12gProtein: 26g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc