Jalapeno Popper Grilled Cheese

Key Ingredient Notes

• Jalapeno Havarti cheese: I use this pre-seasoned Havarti because it already carries little flecks of pepper through it, so I get a layer of heat built right into the cheese itself.
• Creamy Havarti cheese: I pair the jalapeno Havarti with plain Havarti because it melts ultra smooth and mellows out the heat just enough to keep every bite balanced.
• Fresh jalapeno: I dice one whole jalapeno by hand so I get fresh, crisp heat on top of what the cheese already brings. I seed mine first for a milder bite and leave some seeds in if I want more kick.
• Bacon: I cook my bacon until it’s fully crisp before I crumble it. Limp bacon turns soggy once it’s tucked inside a hot sandwich.
• White artisan bread: I reach for a deli-fresh artisan white loaf because the sturdier crumb holds up to all these fillings without getting soggy, and it gives the crust a really nice crunch once it turns golden.
• Salt: I add just a pinch on top of the jalapeno and bacon layer, since both the bacon and cheese already bring plenty of salty flavor on their own.

How to Make Jalapeno Popper Grilled Cheese

1. I start by getting my pan hot before anything touches it. I preheat a large skillet over medium heat first, which gives the bread time to turn deep golden at the same pace the cheese melts all the way through.
2. While the pan heats, I lay out all four slices of bread and build both sandwich halves at the same time. I divide the jalapeno Havarti between two slices and the creamy Havarti between the other two. I spread the cheese all the way to the edges so it seals in the jalapeno and bacon once I stack the sandwich.
3. I seed and dice my jalapeno small, then scatter it over half of the cheese-topped slices. I crumble my crispy bacon over the other half. Building each filling on its own slice keeps every bite balanced, so I get jalapeno and bacon all the way through the sandwich, not just in one spot.
4. Once the cheese just starts to soften in the pan, I carefully stack the jalapeno slice on top of the bacon slice for each sandwich and press down gently with my spatula. I cook each side low and slow until the bread turns deep golden and the cheese melts all the way through the middle, not just around the edges.
5. If I have bacon drippings on hand from cooking my bacon, I brush a little on the outside of the bread before it goes in the pan. It adds a savory, smoky note to the crust.

How to Store and Reheat Jalapeno Popper Grilled Cheese

• In the fridge: I keep leftover sandwiches in an airtight container in the refrigerator for up to 3 days.
• To reheat: I warm leftovers in a skillet over medium-low heat until the bread crisps back up and the cheese melts through again. I skip the microwave since it leaves the bread soft, not crisp.
• I don’t recommend freezing this sandwich.

Jalapeno Popper Grilled Cheese Recipe FAQs

More Sandwich Recipes To Try

• Italian grilled cheese sandwich – made with garlic bread and loaded with gooey mozzarella cheese, pine nuts, and prosciutto.
• Gruyere and caramelized onion grilled cheese – nutty Gruyere paired with sweet caramelized onions for a rich, savory sandwich.
• Dijon Havarti & pear grilled cheese – another Havarti grilled cheese, this one balances sweet pear with a little Dijon tang.
• Jalapeno cheddar egg salad – creamy, cheesy egg salad with the same jalapeno and cheddar kick.
• Jalapeno cheddar sliders – mini cheeseburger sliders packed with jalapeno peppers and cheddar cheese.

DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!