Ingredients

The following ingredients have 4 Servings
  • 7 ounces cream cheese (preferably full-fat, at room temperature)
  • 1 to 2 jalapeños or other green chile peppers (seeds and membranes removed if desired*, finely chopped (see NOTE above))
  • 1/2 to 1 teaspoon ground cumin (to taste)
  • 1 clove garlic (minced)
  • Freshly ground black pepper
  • 3 tablespoons (1 1/2 oz) unsalted butter (at room temperature)
  • 8 slices sturdy white bread (such as sourdough or rustic white)
  • 8 to 9 ounces sharp Cheddar (coarsely grated)
  • 8 slices bacon (not thick cut) (cooked until crisp (optional))

Instruction

  • In a small bowl, stir together the cream cheese, jalapeño or green chile, cumin, garlic, and a few grinds of pepper. Taste and, if desired, add more cumin or pepper.
  • Place the bread on a baking sheet. Spread butter on 1 side of each slice of bread. Flip 4 slices of bread and spread each of these with an equal amount of the cream cheese mixture (about 3 tablespoons per slice). You may have a small amount of cream cheese left over. Scatter the Cheddar over the cream cheese, dividing it evenly, and, if using bacon, finish with 2 slices per sandwich. Top with the remaining 4 bread slices, placing them with the buttered sides facing out.
  • Place a large skillet over medium to medium-high heat. Fry the sandwiches, in batches if necessary, until golden brown on each side with the cheese melted through in the middle, 3 to 4 minutes per side, give or take a little given the exact heat under the skillet.
  • Remove the skillet from the heat. Serve the grilled cheese sandwiches immediately, sliced in half if desired.