Directions:
1. In a medium bowl, mix softened cream cheese with the shredded cheddar and Monterey Jack cheese. Fold in the chopped jalapenos and crumbled bacon.
2. Spread butter on one side of each bread slice, then turn the slices over (butter side down) onto a clean surface or parchment paper.
3. Spread the cheese mixture evenly among 4 slices of the bread. Top with the remaining 4 slices, ensuring the buttered side is facing out.
4. Heat a non-stick skillet or griddle over medium heat. Once hot, place sandwiches on the skillet and cook for about 4-5 minutes on each side, until the bread is golden brown and the cheese is melted. For larger batches, use a baking sheet in the oven at 350 degrees Fahrenheit for a similar cook time, flipping once.
5. Remove from heat, sprinkle with minced garlic and optional cilantro for garnish, let sit for a moment, then cut and serve warm.
Variations & Tips:
– For a vegetarian version, omit the bacon or substitute with a smoky vegetarian alternative.
– Those watching their heat intake can use pickled jalapenos which are milder.
– Add a slice of tomato or a few spinach leaves to incorporate veggies into your meal.
– Use different bread like whole grain for a healthier option or Texas toast for extra indulgence.
– For an extra crispy exterior, mix a pinch of garlic powder into the butter before spreading it on the bread.
– If you have a panini press, it works wonderfully for this recipe and saves you from having to flip the sandwich.
– Always let the sandwich rest for a minute or two after cooking. This helps redistribute the heat and allows the cheese to set slightly for the perfect gooey texture.
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