Author Notes
A twist on a classic- A grilled cheese sandwich oozing with melted cheddar, crisp bacon, jalapeño peppers and fresh summer peaches.
—Vedika Luthra
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Ingredients
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2 tablespoons
apricot jam
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1 tablespoon
butter
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4
rashers of bacon
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3-4 tablespoons
pickled jalapeños, chopped
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4
slices bread
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1 cup
cheddar cheese, grated
Directions
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Place the bacon in a pan over medium heat and cook for 3-5 minutes on each side or until crisp (or cooked to your liking). In the meantime, Spread 1 side of each slice of bread with the butter.
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Flip each side over and spread with the jam. You'll want to use about ½ tbsp per slice. Then arrange the peaches on two of the bread slices.
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Divide the cheese in half and distribute between the bread slices. It may look like a lot but it will melt and shrink in volume. Next tear the bacon in half and spread evenly between the two slices.
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Top with the remaining bread slices (jam side down).
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Preheat a non-stick skillet or pan on medium heat and gently place the sandwiches, pressing down with the back of a spatula.
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Place the bacon in a pan over medium heat and cook for 3-5 minutes on each side or until crisp (or cooked to your liking)
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