One of the first things that made me really like Eric when we started dating was when I found out that he was in an exclusive sandwich club. I wasn’t even that serious about cooking when we met in college, but I’ve always been serious about food, so a guy in a sandwich club held definite appeal. He and his roommate, another sandwich club member (okay…so they were the only members) used to always make 3 sandwiches between them, because one wasn’t enough but two was too much, so they went halfsies.
I remember the first time Eric made me a sandwich. I can’t remember what kind it was, but I do know he brought it over to my apartment pre-assembled on a little plate, cut in a perfect diagonal. I thought it was the cutest thing ever.
As sandwich aficionados, we both agree that sometimes it’s hard to beat a classic grilled cheese sandwich. They’re just so simple and full of fat. You can’t argue with it.
But let me introduce you to this Jalapeño Popper Grilled Cheese Sandwich. It’s a regular grilled cheese except it uses artisan bread and has cream cheese jalapeño smear on it. Oh, and crushed tortilla chips to get that extra crunch. (Don’t scoff, I know you put potato chips on your sandwiches when you were a kid). It is surprisingly not that spicy. Removing the seeds from the jalapeños does the trick. If you let the cream cheese mixture sit for a few hours or overnight, then it will definitely be more spicy. I always make it and eat it right away. Make this sandwich for someone. Deliver it on a little plate, cut diagonally. They will love you.
Jalapeño Popper Grilled Cheese Sandwiches
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 4 tablespoons seeded and chopped jalapeños, about 2 small jalapeños, or to taste
- 4 ciabatta sandwich rolls
- 8 teaspoons butter, softened
- 16 tortilla chips, crushed
- 1 cup shredded Colby-Monterey Jack cheese, divided
- Combine the cream cheese, sour cream, and chopped jalapeños in a small bowl. Set aside. Preheat skillet over medium heat.
- Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place 1/4 of the cream cheese mixture, 1/4 of the crushed chips, and 1/4 of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the other sandwiches.
- Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.