Save The first time I made these, my kitchen smelled like a fairground mix of roasting peppers and sizzling bacon. My roommate poked her head in, convinced I'd bought an electric griddle I couldn't afford. That crispy crunch when you bite through the bread still feels like a small victory every single time.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I made these for a friend who claimed she hated spicy food, then watched her eat two whole sandwiches while fanning her mouth and reaching for more. The bacon is optional but honestly, it makes the whole thing taste like a fancy appetizer that took you twenty minutes instead of an entire afternoon.
Ingredients
- 4 slices sourdough or hearty white bread: Sourdough holds up better than soft bread and develops this incredible crunch that won't collapse under all that cheese weight
- 60 g (2 oz) cream cheese, softened: This acts as the glue that keeps everything together instead of sliding out when you flip the sandwich
- 60 g (2 oz) shredded sharp cheddar cheese: Sharp cheddar brings that tangy bite that cuts through all the creaminess
- 60 g (2 oz) shredded Monterey Jack cheese: Monterey Jack is what gives you that gorgeous cheese pull in every single bite
- 2 jalapeños, halved, seeded, and roasted or grilled: Roasting transforms jalapeños from harshly spicy to something sweeter and smoky with just enough background heat
- 2 slices cooked bacon, chopped (optional): Bacon adds salty crunch and turns this from a great sandwich into something people will actually request by name
- 2 tbsp unsalted butter, softened: Softened butter spreads more evenly than melted and creates that perfect golden restaurant style crust
Instructions
- Mix your cheese base:
- Combine cream cheese, cheddar, and Monterey Jack in a small bowl until completely smooth and spreadable
- Build the first layer:
- Spread the cheese mixture evenly on two slices of bread, going all the way to the edges so every bite counts
- Add the good stuff:
- Arrange roasted jalapeño halves on top of the cheese layer, then sprinkle with chopped bacon if you're using it
- Close it up:
- Place the remaining bread slices on top and press down gently to help everything settle
- Butter the outside:
- Spread softened butter on the exterior of each bread slice, covering every corner for even golden color
- Grill to perfection:
- Cook in a heated skillet over medium heat for 3 to 4 minutes per side, pressing gently, until bread is deeply golden and cheese is melting out the sides
- Let them rest:
- Wait 1 minute before slicing so the cheese sets slightly and doesn't immediately escape
Save These became my go to when I had friends over for dinner and realized I hadn't actually planned a main course. Something about them feels indulgent enough to serve company but simple enough that you're not stuck in the kitchen while everyone else is hanging out.
Make It Vegetarian
Simply skip the bacon and these are still incredibly satisfying. The roasted jalapeños provide so much flavor on their own that you won't feel like you're missing anything substantial.
Bread Selection Matters
Sourdough is my first choice because it can handle the weight of all those fillings without getting soggy or falling apart. Hearty white bread works too but avoid anything too soft or these will turn into a messy situation rather quickly.
Serving Ideas
Tomato soup is the classic pairing and honestly it's classic for a reason. A simple green salad with vinaigrette cuts through all that richness beautifully.
- Try garlic powder mixed into the cheese blend for extra depth
- Smoked paprika on the buttered outside creates this incredible savory crust
- Leftovers reheat surprisingly well in a 350°F oven for about 10 minutes
Save There's something deeply satisfying about cutting into a perfectly grilled cheese sandwich and watching that cheese stretch. These hit every craving spot you didn't know you had.
Recipe FAQ
- → How do I prepare the jalapeños for the sandwich?
Halve and seed the jalapeños, then roast or grill them to bring out a smoky flavor and reduce heat intensity.
- → Can I substitute the cheese mixture?
Yes, you can use similar melty cheeses like mozzarella or fontina combined with cream cheese for a creamy texture.
- → What is the best bread choice for this sandwich?
Sourdough or hearty white bread works best for a sturdy base with good toasting properties.
- → How do I make this sandwich vegetarian?
Simply omit the bacon for a vegetarian-friendly version without compromising flavor.
- → What cooking technique ensures even melting and crisping?
Cook the sandwich over medium heat, pressing gently for 3–4 minutes per side until the bread is golden and cheese melts evenly.