The Jalapeño Popper Sandwich

  • 1hr
    prep time
  • 1hr 15min
    total time
  • 4
    Servings

There’s nothing ordinary about this smoky, spicy, sweet sandwich. Creamy Tillamook Monterey Jack and chevre cheese are melted over crisp, smoky bacon and apricot-jalapeño relish on a platform of country white bread.

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Ingredients
  • Apricot-Jalapeño Relish (makes enough for about 8 sandwiches)
  • 8 oz dried California apricots (or Blenheim), chopped
  • 6 tablespoons white onions, diced
  • 4 Jalapeño peppers (stems & seeds removed), minced
  • 2 Serrano peppers, cleaned & minced
  • ½ Habanero pepper (optional - only if you really like spice!)
  • 1 tablespoon fresh lime juice (about ½ a lime's worth)
  • ½ tablespoon mustard powder
  • 1 tablespoon fresh ginger, grated (Chef tip: store fresh ginger in the freezer. You can also substitute with dried ground ginger)
  • 1½ tablespoons apple cider vinegar
  • 1 teaspoon salt
Directions
  • Make the Relish
  • Step 1

    Mix all ingredients for the Apricot-Jalapeño Relish together thoroughly, then cover and refrigerate for at least one hour, preferably overnight.

  • Assemble the Sandwiches
  • Step 1

    Spread butter on one side of 2 slices of bread. Lay bread butter-side-down on a cutting board.

  • Step 2

    Spread chevre (which can be softened by heating it briefly in the microwave) evenly over 1 slice of bread. Spread Apricot-Jalapeño relish evenly on top of chevre.

  • Step 3

    Place bacon on relish, then top sandwich with cheese slices.

  • Step 4

    Sandwiches can be cooked open face on a pre-heated cast iron pan in a 500°F oven, then closed and served. Or they can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted.

Recipe By

Heidi Gibson & Nate Pollak

THE AMERICAN Grilled Cheese Kitchen is San Francisco's first and only breakfast and lunch spot that exclusively focuses on serving up everyone's favorite sandwich - the grilled cheese. Key ingredients: fresh fixings and creativity.

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