You may also like
Categories:
Sandwich bacon butter Italian fresh soft goat cheese cheese white peppers serrano peppers ginger lime juice mustard vinegar salt
Viewed: 37 - Published at: 3 years agoIngredients
- Sandwich
- 8 slices bacon
- 2 tbs butter room temp
- 8 slices Italian or sourdough bread
- 2-3 oz fresh soft goat cheese room temp
- 1/2 cup Jalapeno Relish (recipe follows)
- 8 oz grated Monterey Jack cheese
- Relish
- 8 oz dried apricots coarsely chopped
- 6 tbs finely chopped white or sweet onion
- 4 jalapeno peppers, seeded and minced
- 2 serrano peppers, seeded and minced
- 1 tbs fresh ginger grated
- 1 tbs fresh lime juice
- 1-1/2 tsp dry mustard
- 1/1/2 tbs cider vinegar
- 1 tsp salt
Method
- Sandwiches
- Cook bacon until browned and crisp, drain on paper towels, break each slice in half
- Pour out the fat from the skillet, wipe with paper towels but don't wash it.
- Spread butter on each bread slice, set butter side down on your work surface. Spread goat cheese on half the slices and relish on the other half. Sprinkle the Jack cheese over the relish, top with bacon. Put the goat cheese slices (cheese down) on top
- Heat the skillet over med heat for 2 minutes. Put the sandwiches in the pan and cover and cook 3-4 minutes. Turn, pressing each one firmly. Cover and cook another 3-4 minutes until well browned.
- Turn one more time and cook uncovered another 1 minute. Let cool 5 minutes and cut each in half.
- Relish
- Mix all ingredients together and let sit at least an hour, preferably overnight, refrigerated.
