- 4 jalape jalapeños, trimmed and halved lengthwise
- 8 slices bacon
- 4 slices bread
- 4 tbsp. unsalted butter
- 4 tbsp. cream cheese, softened
- 2 cups shredded Great Midwest® Jalapeño Jack cheese
Preheat oven to broil. Line a baking sheet with parchment paper.
Place jalapeño onto the prepared baking sheet, cut side down. Place into oven and roast just until the skin has blackened, about 6-8 minutes. Remove from oven and let cool before peeling off the skin.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and spread 1/2 tablespoon cream cheese on each slice. Top with roasted jalapeño, 2 slices bacon and jalapeño jack, and then top with another slice of bread, buttered side up, to create a sandwich. Repeat with remaining slices of bread to make 4 sandwiches.
Place sandwich in pan and grill, flipping once, until bread is golden and filling is heated through, about 2-3 minutes per side. Serve immediately.