Monday, September 17, 2012

Foodie yum!

I so need to make this!

The peppers in this sandwich are roasted, and mixed with the tangy goat cheese, salty bacon and sweet apricot preserves it makes for a delightful array of flavors.

Jalapeno Popper Grilled Cheese
Recipe from Cooking and Eating From Away

2 slices sourdough bread
2 ounces goat cheese, softened
2 slices cooked bacon
1 jalapeno peppers
1 tablespoons apricot preserves
1 tablespoons butter

  • Set the oven to broil and cook the jalapenos until skins blacken and blister. Remove jalapenos from the oven and transfer immediately into a plastic bag or other sealed container. Seal and let steam until cool enough to handle, about 10-20 minutes. Remove blackened skins.
  • Spread one of the slices of bread with the goat cheese. Top with roasted jalapeno peppers, then bacon.
  • Spread the other piece of bread with the apricot preserves, and put on top of the other piece. Butter each side of the sandwich, and toast in saucepan over medium heat until bread is toasted, about 4-5 minutes per side.

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