Grilled Cheese Kabobs with Bacon and Jalapeño

Allergens

Wheat, Dairy, Egg (in butter), Bacon

Ingredients

• 8 slices of white or wheat bread
• 8 slices of cheddar cheese
• 4 jalapeños, seeded and sliced
• 8 slices of bacon, cooked and crispy
• 2 tbsp butter, softened
• 1/4 cup panko breadcrumbs
• Wooden skewers

Instructions

1. Preheat the grill or grill pan to medium heat (350°F/175°C).
2. Butter one side of each bread slice and place them butter side down on the grill. Toast until golden brown, about 2 minutes, then remove from the grill.
3. Lay out four slices of bread, butter side up. Top each with two slices of cheddar cheese, a jalapeño slice, and two bacon slices. Place the remaining four bread slices on top, butter side down, to create a sandwich.
4. Spread panko breadcrumbs onto a plate or shallow dish. Gently press both sides of each grilled cheese kabob into the breadcrumbs to coat evenly.
5. Thread two sandwiches together on each wooden skewer, securing with a toothpick if needed.
6. Return the kabobs to the grill and cook for 2 3 minutes per side until the cheese is melted and the breadcrumbs are golden brown. Serve immediately.

Chef’s Insight

For extra flavor, add a pinch of garlic powder to the panko breadcrumbs.

Notes

Adjust the spiciness of the dish by adding more or fewer jalapeño slices.