Jalapeno Popper Grilled Cheese Sandwich
Delicious grilled cheese sandwiches with Jalapeno and Bacon stuffed inside.
Prep Time20 minutes mins
Active Time10 minutes mins
Course: Main Course
Cuisine: American
Yield: 6 -8 servings
Calories: 335cal
Author: Melissa
For Roasted Garlic:
- 1 Garlic Bulb
- 1 Tbsp. Olive Oil
Cream Cheese Spread:
- 1 8 oz. cream cheese
- ⅛ cup Parmesan Cheese Shredded
- 2 Tbsp. Worcestershire sauce
Other:
- 6 slices Smoked Provolone cheese
- 12 slices cooked bacon
- 12 slices 9-grain bread
- 1 8 oz. Butter for spreading
Roasting Garlic:
Peel the loose skin off of the garlic. Cut the top off of the garlic, and place it in the center of a large piece of aluminum foil. Pull the foil up and around the garlic, pour the olive oil over the garlic. Salt the top of the garlic
Close the foil
Bake for about 30 minutes, or until garlic is soft
Roasted Jalapeno:
Cut the tops off of the Jalapeno Peppers. Cut them in half, and use a knife to get rid of the seeds, and the ribs
Place those on a baking sheet, skin side up and broil for a few minutes - until the tops are charred a little
Let those cool, then peel the skins off
Cream Cheese Spread:
Grab a small bowl, and add the cream cheese, Parmesan cheese, Worcestershire sauce, and the Roasted garlic
Mix together
Assembling:
Spread butter on 2 slices of bread, place one butter side down on a non-stick skillet
Add a slice of provolone
2 slices of bacon
spread a large spoonful of cream cheese mixture, add 2 pieces of Jalapeno peppers, top with another slice of buttered bread
Grill the sandwich over medium/high heat until both sides are golden brown and repeat with the remaining ingredients
Best when served immediately
Nutrition facts are only an estimate
Calories: 335cal | Carbohydrates: 29g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 31mg | Sodium: 771mg | Potassium: 263mg | Fiber: 3g | Sugar: 4g | Vitamin A: 352IU | Vitamin C: 18mg | Calcium: 248mg | Iron: 3mg