Grilled Cheese with Bacon and Jalapeño

Assemble the Sandwiches

• Lay the 4 slices of sourdough bread on a clean work surface.
• On two of the slices, layer 2 slices of Monterey Jack cheese, followed by 4 pieces of the cooked bacon (2 full strips), and half of the sliced jalapeños.
• Top the jalapeños with 2 slices of sharp cheddar cheese on each sandwich.
• Sprinkle with freshly ground black pepper.
• Place the remaining two slices of bread on top to close the sandwiches.

Grill the Sandwiches

• Carefully wipe the excess bacon grease from the skillet, leaving a very thin film for flavor.
• Spread 1 tablespoon of mayonnaise evenly on the top-facing side of each assembled sandwich.
• Heat the skillet over medium-low heat. Place the sandwiches in the skillet, mayonnaise-side down.
• While the first side is grilling, spread the remaining mayonnaise on the new top-facing side of each sandwich.
• Grill for 4-6 minutes on the first side, until the bread is a deep golden brown and crispy. Do not rush this step; low heat is key to melting the cheese without burning the bread.

Finish Grilling and Serve

• Flip the sandwiches carefully with a spatula.
• Grill for another 4-5 minutes on the second side, until it is equally golden brown and the cheese is completely melted and oozing.
• You can press down gently with the spatula to help the ingredients meld together.
• Transfer the grilled cheese to a cutting board, let rest for 1 minute, then slice diagonally and serve immediately.