Copycat Street-Style Grilled Cheese Sandwich

Allergens

Wheat, Dairy, Egg (in butter), Soy (potential in bacon), Nightshade (jalapeño)

Ingredients

• 8 slices of thick
• cut Texas toast bread
• 16 slices of sharp cheddar cheese
• 8 slices of cooked bacon
• 2 large jalapeños, thinly sliced
• 1 stick of unsalted butter, softened
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. In a small bowl, mix together the softened butter, garlic powder, smoked paprika, salt, and pepper. Set aside.
2. Lay out four slices of bread on your work surface. Top each with 4 slices of cheddar cheese, followed by 2 slices of bacon and a generous layer of jalapeño slices. Place the remaining four slices of bread on top to form a sandwich.
3. Spread the seasoned butter mixture evenly onto the outer sides of each sandwich.
4. Preheat a large skillet or griddle over medium heat. Once hot, add the sandwiches and cook for 2 3 minutes per side until golden brown and crispy. Press down gently with a spatula to help the cheese melt and the bread become crispy.
5. Remove from heat and let rest for 1 minute before slicing and serving.

Chef’s Insight

For an extra smoky flavor, add 1/4 teaspoon of liquid smoke to the seasoned butter mixture.

Notes

The key to success with this recipe is using thick-cut bread and ensuring the cheese is fully melted and gooey.