Description
Layers of gooey spiciness with a crunch of red onions between two slices of crusty bread slathered with butter and toasted or grilled. Heaven!
Ingredients
- 2 slices Whole Wheat Or Other Crusty Bread
- 1 teaspoon Room Temperature Butter
- 1 teaspoon Jalapeno Cream Cheese
- 2 slices Pepperjack Cheese
- Pickled Jalapeno Slices To Taste
- Thin Slices Of Red Onion, To Taste
Preparation
Set a heavy-bottomed skillet or grill pan on medium high heat. While pan is heating, lay slices of bread on a board and spread each one lightly with butter. Flip slices and spread each one with jalapeno cream cheese.
Lay slices of pepper jack cheese over cream cheese. You might have to tear the cheese slices, depending on the size and shape of bread slices. The idea is to completely cover the surface of the bread with pepper jack cheese. Lay as many slices of pickled jalapenos and red onions as you like. I try to distribute them evenly so that you get some in every bite. Cover with the remaining slice of pepper jack, followed by the other slice of bread, cream cheese side down.
When skillet is hot, lower heat to low and cook sandwich for 2 to 3 minutes each side, checking in between until bread is toasted and cheese is melted. After the first flip at the 2-minute mark, I strongly recommend covering the sandwich with a dome or the pan with a lid, This helps melt the cheese nicely.
Turn heat off and allow sandwich to cool for a minute. Cut in half and serve warm.
