Jalapeno Popper Sandwich

My favorite thing in the world on a cold and dreary day is a grilled cheese sandwich and tomato soup. It warms you up, it’s filling, and you can never go wrong with cheese.

Then, I came across this recipe for a grilled jalapeno popper sandwich. It sounded like a more grown up version of my tried and true grilled cheese, so I decided to give it a try one rainy fall day.

The result.

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Definitely a five star recipe.

Start by washing and seeding a jalapeno. You’ll need two jalapenos per sandwich.

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Broil the pepper for about eight minutes.

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Put the jalapeno in a sandwich bag (zipped closed) for about twenty minutes and then peel the skin off.

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Meanwhile, start work on the sandwich. On the bread, smear some cream cheese, put on some cheese, and crush up some tortilla chips and toss those on as well.

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When the peppers are ready, add those on the bread and make your sandwich.

Finally, cook it like you would a grilled cheese sandwich. We used out pannini press pan. To make this just a teeny bit healthier for you, I used cooking spray instead of butter when I made it.

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Tasty on its own, but I paired mine with some sour cream and some butternut squash soup.

A perfect, and quick, fall meal.

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