Grilled Cheese, Apricot and Jalapeno Sandwich Recipe

Grilled Cheese, Apricot and Jalapeno Sandwich Recipe
Grilled Cheese, Apricot and Jalapeno Sandwich Recipe photo by Taste of Home
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Grilled Cheese, Apricot and Jalapeno Sandwich Recipe

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This grown-up grilled cheese recipe hits the spot with sweet and spicy add-ins like apricot jelly and jalapeno peppers. —Josh Rink, Taste of Home Food Stylist
MAKES:
4 servings
TOTAL TIME:
Prep Time: 12 minutes, Cook Time:
MAKES:
4 servings
TOTAL TIME:
Prep Time: 12 minutes, Cook Time:

Ingredients

  • 6 tablespoons butter, softened, divided
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 8 slices sourdough bread
  • 4 tablespoons apricot preserves
  • 2 jalapeno pepper, thinly sliced
  • 4 ounces Brie cheese, rind removed and sliced
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese

Directions

Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
To assemble sandwiches, spread apricot preserve on toasted side of 4 bread slices; add sliced jalapenos. Layer sliced brie over jalapenos; sprinkle cheddar cheese mixture evenly over brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately. Yield: 4 servings
Originally published as Grilled Cheese, Apricot and Jalapeno Sandwich in TasteofHome.com 2017

Nutritional Facts

1 sandwich: 709 calories, 49g fat (27g saturated fat), 122mg cholesterol, 1026mg sodium, 44g carbohydrate (12g sugars, 2g fiber), 25g protein.

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  • 6 tablespoons butter, softened, divided
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely shredded Manchego or Parmesan cheese
  • 1/8 teaspoon onion powder
  • 8 slices sourdough bread
  • 4 tablespoons apricot preserves
  • 2 jalapeno pepper, thinly sliced
  • 4 ounces Brie cheese, rind removed and sliced
  • 1/2 cup shredded sharp white cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded Gruyere cheese
  1. Spread 3 tablespoons butter on one side of each slice of bread. Place bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder.
  2. To assemble sandwiches, spread apricot preserve on toasted side of 4 bread slices; add sliced jalapenos. Layer sliced brie over jalapenos; sprinkle cheddar cheese mixture evenly over brie. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately. Yield: 4 servings
Originally published as Grilled Cheese, Apricot and Jalapeno Sandwich in TasteofHome.com 2017

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