Time 35m Yield 4 sandwiches Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside. Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread. Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.
Time 15m Yield 2 Number Of Ingredients 8 Steps:
In a large bowl, stir together cream cheese, jalapeño, and garlic powder and season with salt and pepper. Butter one side of each slice of French bread. On the other side of two slices, spread a thin layer of the cream cheese mixture. In a large skillet over medium heat, add bread with cream cheese mixture, buttered side down. Top with 1/2 cup cheddar and half the bacon, then top with another 1/2 cup cheddar. Top with remaining slice of bread, buttered side up. Cook until melty and golden, 4 to 5 minutes, then flip and cook 5 minutes more. Repeat with second sandwich.
Time 15m Number Of Ingredients 7 Steps:
Combine cream cheese, jalapeños, garlic powder, and parmesan cheese in a small bowl. Mix well. Spread jalapeño filling over 2 of the slices of bread. Top with cheddar cheese and remaining slice of bread. Spread mayonnaise over the outside of each slice of bread. Preheat a small skillet over low heat. Place mayonnaise side down in the skillet. Grill until golden, about 4-5 minutes. Flip and grill the other side until golden.
Time 40m Yield 1 serving(s) Number Of Ingredients 6 Steps:
Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily “pinch” off. Assemble sandwich by spreading the cream cheese on the inside of one piece of bread. Layer with roasted jalapeno peppers and shredded cheese. Top with the second bread slice and spread with the softened butter the outersides of the bread slices. Sprinkle over both sides with crushed chips. Preheat a skillet and grill until golden brown and the cheese has melted, about 2-3 minutes per side.
Time 45m Yield 4 sandwiches Number Of Ingredients 7 Steps:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the jalapenos with 1 tablespoon olive oil and some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skins are blistered, 10 to 15 minutes. Put the jalapenos in a plastic baggie to let the skins loosen. Pull off the skins and remove a majority of the seeds and ribs. Set aside. Mix the Cheddar and mascarpone in a bowl and spread the mixture on one side of each slice of bread. Place the jalapenos on half of the slices, then top with the remaining slices, cheese-sides in. Heat 1/2 tablespoon olive oil and 1 tablespoon butter on a flat griddle over medium heat. Grill one side of the sandwiches until golden, about 5 minutes. Flip the sandwiches and add the remaining 1/2 tablespoon oil and 1 tablespoon butter to the griddle. Cook on the second side until the outsides are golden and the insides are all melty and gooey, another 5 minutes.
Time 20m Yield 2 Number Of Ingredients 7 Steps:
Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat. Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich. Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.
Time 15m Yield 2 Number Of Ingredients 6 Steps:
In small bowl, stir together cream cheese and dressing mix until well blended. On 1 side of each bread slice, spread butter evenly. On unbuttered side of 2 slices, generously spread cream cheese mixture. On each cream cheese-topped bread slice, layer 1/4 cup jalapeños and 2 slices Cheddar cheese. Top with remaining bread slices, buttered side up. Heat large cast-iron or nonstick skillet over medium heat. Add sandwiches; cook about 5 to 7 minutes, turning once, until cheese is melted and bread is golden brown and crisp. To serve, cut each sandwich in half.
Time 15m Yield 2 servings Number Of Ingredients 8 Steps:
Fill bread slices with next 3 ingredients to make 2 sandwiches. Whisk egg and milk in pie plate until blended. Dip sandwiches, 1 at a time, in egg mixture, then in pretzel crumbs, turning to evenly coat both sides of each sandwich with both ingredients. Melt 2 tsp. butter in medium skillet on medium heat. Add sandwiches; cook 2 min. or until bottoms are golden brown. Add remaining butter to skillet; turn sandwiches. Cook 2 min. or until bottoms of sandwiches are golden brown and cheeses are melted.
