A twist on a classic- A grilled cheese sandwich oozing with melted cheddar, crisp bacon, jalapeno peppers and fresh summer peaches. I'd like this for lunch any day.
Apricot jam/Apricot preserves | 2 Tablespoon | |
Soft butter | 1 Tablespoon ((at room temperature)) | |
Bacon rashers | 4 | |
Grated cheddar cheese | 1 Cup (16 tbs) | |
Chopped jalapenos | 4 Tablespoon | |
Peach | 1 , sliced | |
Bread slices | 4 |
MAKING:
Heat a pan and cook bacon for 3-5 minutes until crisp.
Spread butter over one side of bread. On the other side, spread jam (1/2 tbsp per slice)
Place peach slices over two bread slices and top with jalapenos and cheese.
Place bacon pieces and top with bread slice.
Heat a pan and place sandwiches over it. Cook for 2-3 minutes, flip the sandwich and cook for another 2-3 minutes. Cook until cheese melts.
SERVING:
Serve with ketchup and enjoy!
Serving size
Calories 585Calories from Fat 294
% Daily Value*
Total Fat 33 g50.8%
Saturated Fat 19 g95%
Trans Fat 0 g
Cholesterol
Sodium 656 mg27.33%
Total Carbohydrates 45 g15%
Dietary Fiber 3 g12%
Sugars 18 g
Protein 26 g52%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet