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Ingredients
- 4 slices thick-cut bread
- 4 tablespoons butter, softened
- 6 oz pepperjack cheese, sliced
- 4 strips bacon
- 1 large jalapeño, thinly sliced
- 1 tablespoon mayonnaise
Before you start
Equipment You'll Need
- Large skillet
- Spatula
- Sharp knife
- Cutting board
- Paper towels
Safety Tips & Important Notes
Follow these for best results and safety.
- Use medium-low heat to ensure the cheese melts completely before the bread burns
- Adding mayonnaise creates an extra crispy, golden exterior
- Remove jalapeño seeds and membranes for milder heat
- Press down gently with spatula while cooking for even browning
Instructions
-
Cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Transfer to paper towels to drain and set aside.
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Remove seeds from jalapeño slices if you prefer less heat, or leave them in for extra spice.
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Spread butter evenly on one side of each bread slice.
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Spread mayonnaise on the unbuttered side of two bread slices.
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Layer pepperjack cheese, cooked bacon, and jalapeño slices on the mayonnaise-spread slices.
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Top with remaining bread slices, buttered side facing out.
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Heat the same skillet over medium-low heat and place sandwiches in the pan.
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Cook for 3-4 minutes until golden brown and crispy on the bottom.
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Carefully flip sandwiches and cook another 3-4 minutes until second side is golden and cheese is fully melted.
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Remove from heat and let cool for 1-2 minutes before slicing diagonally.
Chef's notes
Serve immediately while cheese is still melty
Pairs well with tomato soup or crispy pickles
Can substitute thick-cut sourdough or Texas toast for regular bread
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