It’s National Cheese Lovers Day! So, I thought I’d share a couple of grilled cheese sandwiches with ya.
Jalapeno Popper Grilled Cheese
8 slices sourdough bread thick cut
8 slices thick-cut bacon
2 teaspoon mayonnaise
6 ounces cream cheese
4 tablespoons diced jalapenos or to taste
1/2 teaspoon garlic powder
4 tablespoons parmesan cheese
8 slices pepper-jack cheese
Cook the bacon, but not too crisp. Set aside on a plate lined with a paper towel.
Combine cream cheese, jalapeños, garlic powder, and parmesan cheese in a small bowl. Mix well.
Spread jalapeño filling over 2 of the slices of bread. Top with pepper-jack cheese, two slices of bacon and remaining slice of bread.
Spread mayonnaise over the outside of each slice of bread.
Preheat a small skillet over low heat. Place mayonnaise side down in the skillet.
Grill until golden, about 4-5 minutes. Flip and grill the other side until golden.
Sloppy Joe Grilled Cheese
1 pound lean ground beef
1 tablespoon unsalted butter
1/2 yellow onion , chopped
1/2 green bell pepper , chopped
1 clove garlic , minced
2 teaspoons yellow mustard
3/4 cup ketchup
2 tablespoons brown sugar
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
12 slices American Cheese
12 slices white bread
4 tablespoons unsalted butter
Cornichons, for serving
Add the ground beef to a large skillet (this browns very well) on high heat and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on the beef, and it is cooked through, then remove the beef, drain the fat and add the butter, onions and bell pepper to the pan.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again and add the beef back into the pan.
Add the garlic, mustard, ketchup, brown sugar, salt, black pepper, to the pan and cook until most of the liquid has evaporated, 3-5 minutes.
Spread the butter on one side of each of the 12 slices of bread.
Butter side down on the cutting board.
Add a slice of American Cheese to each of the slices.
Top six slices with the meat mixture and close the sandwiches pressing down lightly.
In a cast iron pan or griddle on medium high add the sandwiches and cook for 3-5 minutes on each side.
Serve with the Cornichons