This is seriously, the best grilled cheese I’ve ever made. And I make a pretty good grilled cheese. I made two at first, and as we sit down to eat Jayesh takes a bite, pauses and smiles at me. As he finishes his sandwich he whispers to me, “Are you going to make more?” That is a success! Of course I made more!
This sandwich is packed with flavor and so easy to make.
Here’s what you need:
Cooked bacon (skip this to make it vegetarian!)
Emeril’s Original Essence Seasoning
First set your oven to broil and put your jalapenos on a baking sheet and roast them. Flip them and keep an eye on them. You want them nicely charred on every side. They should be cooked through as well. Once they are done immediately put them in a ziplock bag. They’ll be easier to peel. I always skip this step, I don’t really mind the skins. Most of it will flake away when you chop them up. So once you’re done with that, chop them up. Remove the seeds if you like, but we leave them in because we love the heat!
Next mix your cream cheese and shredded cheese together. Just eyeball it. You want the consistency spreadable but pretty full of shredded cheese so it will melt throughout the sandwich. I sprinkled in garlic powder, pepper, and Emeril’s original essence. Again I just eyeballed this, tasting it along the way until it was flavorful.
Spread the cream cheese mixture on the bread (every slice), top with chopped grilled jalapenos, and put a couple of slices of bacon on top.
Heat up your pan with some butter. Once it’s hot enough, put your sandwich on and grill it until it’s nice and toasted on both sides and the cheese is melted.
Careful it’s HOT, but SO SO good!