Jalapeño Popper Grilled Cheese (Print Version)

# Ingredients:

→ For the Jalapeño Poppers

01 - 2 jalapeños, halved and seeded
02 - 4 ounces cream cheese, softened

→ For the Sandwiches

03 - 4 slices bacon, cooked until crispy
04 - 2 slices Monterey Jack cheese
05 - 2 slices sharp cheddar cheese
06 - 4 slices Italian bread
07 - 2 tablespoons butter, softened
08 - 2 tablespoons fresh cilantro, chopped (optional)

# Instructions:

01 - Preheat your oven to 375°F (190°C). Take the halved and seeded jalapeños and fill each half with cream cheese. Place them on a baking sheet lined with parchment paper or foil.
02 - Bake the cream cheese-stuffed jalapeños in the preheated oven for 25-30 minutes, until the peppers are soft and slightly browned. Remove from the oven and let cool slightly.
03 - Once the jalapeño poppers have cooled enough to handle, slice them into smaller pieces that will fit well inside your sandwiches.
04 - Lay out your bread slices on a clean work surface. Place a slice of cheddar cheese on two of the bread slices and a slice of Monterey Jack on the other two slices.
05 - On top of the bread slices with cheddar cheese, arrange the sliced jalapeño poppers. On the bread slices with Monterey Jack, lay out the crispy bacon pieces. Sprinkle chopped cilantro over either side if using.
06 - Close the sandwiches by placing the jalapeño-topped slices together with the bacon-topped slices. Spread the softened butter evenly on the outside of each sandwich (both top and bottom).
07 - Heat a skillet or griddle over medium-low heat. Place the assembled sandwiches in the pan and grill for about 3-4 minutes on each side, until the bread is golden brown and crispy and the cheese is completely melted.
08 - Remove from heat, let stand for 1 minute, then slice each sandwich in half diagonally. Serve immediately while hot and melty.

# Notes:

01 - This sandwich combines all the favorite elements of jalapeño poppers - spicy peppers, creamy cheese, and crispy bacon - in grilled cheese form.
02 - For a milder version, you can remove all the seeds and membranes from the jalapeños before baking.
03 - The cream cheese-stuffed jalapeños can be made a day ahead and refrigerated to save time.

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