On Sundays, I work at Yorkville Bakery in Yorkville, OH. Let me tell YOU: their bread is delicious. They make a Jalapeno Cheddar bread that I just HAD to make grilled cheese out of. I think stuffing will be my next project.
Jalapeno Cheddar Bread Grilled Cheese
- 1 # of sliced bacon cut into pieces (I used Indiana Kitchen Thick Cut Bacon)
- Sliced American (I used Land O’ Lakes brand) – 2 pieces for each sandwich
- Jalapeno Cheddar Bread
Slice your bread to the desired size. I cut it length wise and then cut it in half for each sandwich. Put aside.
Preheat your oven to 170 degrees.
Fully cook your bacon and set aside to drain.
While the bacon is cooking, create your sandwiches so they’re ready to go. Layer 1 slice of bread, 1 slice of cheese, 1 layer of bacon, 1 slice of cheese, and then another layer of bread on top of one another.
Melt a pat of butter, and cook your grilled cheese so that the outside is nice and crispy and the cheese is melted. If you’re doing these in batches for a large group of people (like I usually am), wrap the finished sandwiches individually in foil, and then place them in the oven to stay warm.
- Leftover broth from chicken and dumplings (I had a 5 # bucket full)
- 4 cups of water
- 7 potatoes (peeled and cubed)
Heat up your broth and water (mine was frozen so I had to thaw it). Dump in your cubed potatoes. Bring it to a boil, and then reduce the heat to medium. Cook for about 10 minutes. Serve with extra cheese and bacon from the grilled cheese.
Serve with the grilled cheese.
*It was delicious.
**You might not need the 4 cups of water if you have plenty of broth.