Yields: 4 sandwiches
Prep time: 15 minutes
Cook time: 15-20 minutes
Ingredients:
For the Bacon Jalapeño Filling:
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8-12 slices thick-cut bacon, diced
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2-3 medium jalapeños, finely minced (remove seeds and membranes for less heat, leave some for more)
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4 oz cream cheese, softened
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1/2 cup shredded cheddar cheese (or a cheddar blend)
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2 tbsp chopped fresh chives or green onions (optional, for freshness)
For the Sandwiches:
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8 slices sturdy bread (sourdough, Texas toast, or a good white bread work well)
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1/2 cup (1 stick) unsalted butter, softened, or mayonnaise for spreading
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1.5 cups shredded cheese blend (Monterey Jack, cheddar, mozzarella, or a mix – about 1/3 cup per sandwich layer)
Equipment:
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Blackstone griddle
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Spatula(s)
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Mixing bowl
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Small bowl for minced jalapeños
Instructions:
1. Prepare the Bacon & Jalapeño Mixture:
* Cook Bacon: Preheat your Blackstone griddle to medium heat. Add the diced bacon and cook, stirring occasionally, until it’s nice and crispy.
* Drain Fat: Once crispy, push the bacon to one side of the griddle and turn off the heat under that section. Using your spatulas, carefully scoop out most of the bacon grease into a heat-safe container (save it for later cooking!). Leave a little bit of grease on the griddle for the jalapeños.
* Sauté Jalapeños: Add the minced jalapeños to the residual bacon fat on the griddle. Cook for 2-3 minutes until slightly softened and fragrant.
* Combine Filling: In a mixing bowl, combine the softened cream cheese, the crispy cooked bacon, the sautéed jalapeños, 1/2 cup shredded cheddar, and the chives (if using). Mix well until everything is evenly distributed. This is your jalapeño popper filling!
2. Assemble the Sandwiches:
* Spread one side of each slice of bread with softened butter or mayonnaise. This buttered side will go directly on the griddle.
* Lay out 4 slices of bread, butter-side down, on a clean surface.
* On each of these bread slices, spread about 1/4 of the jalapeño popper filling.
* Now, sprinkle about 1/4 cup of the extra shredded cheese blend over the filling on each sandwich.
* Place the remaining 4 slices of bread, butter-side up, on top of each sandwich to complete them.
3. Griddle the Sandwiches:
* Reheat your Blackstone griddle to medium-low to medium heat. You want it hot enough to toast the bread but low enough to melt the cheese through without burning.
* Carefully transfer the assembled sandwiches to the preheated griddle.
* Cook for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is completely melted and gooey.
* Pro Tip for Melting: If the cheese isn’t melting fast enough, you can place a griddle dome or a large lid over the sandwiches for a minute or two to trap heat and help the cheese melt. You can also press down gently with your spatula to get a nice, compact sandwich.
4. Serve:
* Once golden brown and melted, remove the grilled cheese sandwiches from the griddle.
* Let them rest for a minute, then slice them in half diagonally.
* Serve immediately and enjoy the crispy, creamy, spicy, and cheesy goodness!
