Who doesn't love grilled cheese. It's a comfort food, a 2 am food, a cold weather sandwich and more. Grilled cheese can be simple or elevated. It works in almost any situation (except maybe showering). This version falls into the comfort food. It is so ooey gooey delicious. We paired this with some homemade tomato soup on a cold weekend day. If you don't want to make 4 sandwiches at once, the filling holds in the refrigerator beautifully.
What's your favorite version of a grilled cheese sandwich?
INGREDIENTS 8 slices bread (of choice, I used low carb bread) 4 T butter, softened (or can use mayo) 3 fresh jalapenos 1/4 yellow onion, diced 8 oz cream cheese, softened 2 slices thick cut bacon 1 c shredded cheddar
DIRECTIONS 1. Cut bacon into quarters and cook in hot skillet until crisp. Remove from pan and drain on paper towel. Drain all but 2 t bacon fat. 2. In remaining bacon grease, cook onion and jalapenos until s, softened, making sure to keep a slight firmness. Set aside. 3. Chop bacon into small pieces. Combine cream cheese, bacon, and the onion and jalapeno mixture, mixing well. 4. Butter outside of bread slices with butter. Divide cream cheese mixture on four pieces of the prepared bread. Place slices down on hot skillet or griddle, topping each with 1/4 of the shredded cheddar and the second slice of bread. Toast each side until browned and cheddar is melted. Serve with your favorite soup and enjoy!!