This! is not your classic grilled cheese sandwich. I mean . . . the classic grilled cheese sandwich is delicious of course; however, I wanted to share this recipe with you. Fresh jalapenos and crispy bacon. Mild cheddar and provolone cheese. On buttery, skillet toasted sourdough bread. I think you’ll enjoy this sandwich.
Slice the jalapeno into circles. You can slice them however thin or thick you want them.
Heat a skillet on low to medium heat.
Put olive oil in the skillet to heat and saute jalapenos for one minute.
Transfer the jalapenos to a plate and fry the bacon. Once the bacon is crispy, transfer to a paper towel to capture some of the grease.
Keep another skillet or clean the one that you just used to make the grilled cheese.
Slide butter around in a heated pan carefully while a generous amount melts. Be careful not to burn the butter. If the heat is too high and the butter is too brown, your bread would probably brown faster than the cheese is melting.
Put sourdough bread in the skillet. The goal is to heat the bread enough so that when you lay the cheese on the bread, the heat from the bread helps melt the cheese. After you see that the bread is not quite toasted, but hot and maybe browned a little around the edges, flip the bread over in the skillet.
Immediately put 4 slices of cheese. 2 slices of mild cheddar and 2 slices of provolone. You can put them in whatever order you like. I think I'm sure it doesn't matter, but I like to put mine on in a pattern like cheddar, provolone, cheddar, provolone or provolone, cheddar . . . you get it, right? Haha. Add the sauteed jalapenos. Quickly crumble the bacon on top of the cheese. You don't want to take too long so be sure to watch for the browning of the bread.
Immediately close the sandwich and put more butter in the skillet. Place the sandwich on top of the melted butter. Again, make sure your heat is not too high. Once you lift up your sandwich enough to see that, that side of the bread is toasted properly flip and do the same thing.
Transfer to your plate and repeat with the second sandwich. You can cut these in half. With all the cheese 1/2 of the sandwich is probably good enough. You also can hold back a slice or 2 of cheese if you choose.
Enjoy!
Notes
If the cheese is not melting as soon as you’d like, you can use a cheese melting dome or a heat-resistant bowl to cover the toast.
