Peach, Jalapeño and Bacon Grilled Cheese Sandwich
A twist on a classic- A grilled cheese sandwich oozing with melted cheddar, crisp bacon, jalapeño peppers and fresh summer peaches.
Ingredients
- 2 tbsp apricot jam/preserves
- 1 tbsp soft butter at room temperature
- 4 rashers of bacon
- 1 cup grated cheddar cheese
- 3-4 tbsp roughly chopped jalapeños
- 1 peach sliced
- 4 slices bread
Instructions
- 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).
- Spread 1 side of each slice of bread with the butter.
- Flip each side over and spread with the jam. You’ll want to use about 1/2 tbsp per slice.
- Arrange the peaches on two of the bread slices.
- 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.
- Tear the bacon in half and distribute evenly between the two slices.
- Top with the remaining bread slices (jam side down).
- Preheat a non-stick skillet or pan on medium heat and gently place the sandwiches, pressing down with the back of a spatula.
- Flip over after 2-3 minutes or until the side that was at the bottom is golden brown and cook for another 2-3 minutes. If it appears as if the cheese hasn’t melted, cover the pan and cook on low for another minute.
- Serve hot with ketchup or green salad.
Notes
While I’d like to take full credit for coming up with the idea of utilizing peach in a grilled cheese sandwich, it was very loosely inspired by the very creative Nicole from Brown Sugar.