Ingredients:

  • 4 oz (113g) cream cheese, softened
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 4 fresh jalapenos, seeds removed and finely diced
  • 4 slices (60g) cooked bacon, crumbled
  • 1/4 tsp (1.5g) garlic powder
  • 4 slices (120g) sourdough bread
  • 2 tbsp (30g) unsalted butter, softened

Instructions:

  1. In a medium bowl, stir together the softened cream cheese, shredded cheddar, diced jalapenos, crumbled bacon, and garlic powder until a uniform, velvety paste forms.
  2. Spread a thin, even layer of softened butter on one side of each of the four bread slices.
  3. Flip the bread slices over and spread half of the popper mixture generously on the non-buttered side of two slices.
  4. Top with the remaining bread slices, buttered side facing out, and press down gently to seal the filling.
  5. Place a non-stick skillet or cast-iron pan over medium-low heat.
  6. Add the sandwiches to the skillet and cook for 3–5 minutes per side.
  7. Flip the sandwiches once the bread reaches a mahogany-colored glow and the edges of the cheese begin to bubble.
  8. Remove from heat once the bread is crisp and the center feels soft and molten.