Jalapeño Popper Grilled Cheese

Dear sandwich, I miss you.  Your destruction was not meaningless.

I don’t know about you or your family, but mine loves to make stuffed peppers when they grill.  You know stuff them with cream cheese, roll them in bacon and grill.  They are delicious.  Sometimes it is the only thing my Mema (Texan for Grandma) will eat.  She hoards the ones that are left. She eats them for breakfast.  This is one of many reasons I love her.  This sammy, grilled cheese, sandwich… is a play on those peppers. It’s real REAL good – you should try it.

Jalapeño Popper Grilled Cheese

• 2 jalapeño peppers, cut in half lengthwise (remove seeds for more mild peppers)
• 2 slices good bread
• 2  Tbsp butter, room temperature
• 2-3 Tbsp whipped cream cheese, room temperature
• 4-5 slices of bacon cooked (we used Nueske’s = magical)

Directions: Cook bacon as desired and drain on paper towel.  Meanwhile either throw your peppers on the grill (or if you are not currently grilling place the peppers on a backing sheet cut side down and broil in oven on top shelf) until skin has blackened, about 10-14 minutes.   Place the peppers in sealable container (zip-lock…), seal and let them cool until you can handle, about 20 minutes.  Once cooled peel the skin off and slice up.  Do not wash with water it will strip the flavor.

Butter both sides of your bread and cook on a hot griddle (pan… etc.); once first side is toasted assemble sandwich (on toasted side) with a layer of cream cheese,  peppers and on one piece a healthy serving of bacon, put sandwich.  Grill remaining sides of bread until golden brown and cheese is melted. Devour. Repeat if necessary.

We used Nueske’s original bacon which is smoked with applewood.  It is so smoky you could forego cooking the peppers on the grill and still get that distinct flavor that makes grilled bacon jalapeños so good. I highly recommend this sandwich and I fully endorse Nueske’s. They didn’t pay me to say that they have some of the most amazing bacon in world.  They probably don’t care that I think that, but it is true. You should try it. Thank me later. EO

Chicken Sandwiches with Lemon-Tarragon Mayonnaise

This was lunch today… it was light and delicious.  I think tea sandwiches are perfect for lunch, especially on a work day!   Also this was a great way to use up some roasted chicken I had left over from Monday night dinner.  If you LOVE tarragon, like my husband, then you can use fresh.  The flavor will be much more intense.  If you only like tarragon, or don’t know, then stick to the regular recipe.  It is not overbearing and a pleasing way to be introduced to this herb.

Lemon-Tarragon Mayonnaise:

1/4 cup mayonnaise

1 tsp grated lemon zest

juice of half a small lemon

1 tsp dried tarragon

Chicken Sandwich:

about 3/4 cup of cooked chicken

handful of spring or baby greens

4 slices of white bread, crusts removed

salt and pepper, if desired

Directions: In a small bowl, whisk together mayonnaise ingredients.  Spread the mixture on one side of each slice of bread.  Arrange greens of your choice on two of these slices; then add chicken; salt and pepper if desired (I do not); cover with the remaining dressed bread.  Press firmly and cut each sandwich into quarters (making 4 small finger sandwiches) or however you prefer… it’s your sammy! Cover with a damp tea towel or paper towel until ready to serve.  Yield: 8 tea sandwiches (or 2 full sandwiches… or lunch for one man, lol).

Happy Cooking … or in this case… happy prepping, easy clean up and merry eating!  😀