Pepperjack Grilled Cheese with Bacon & Jalapenos

Bacon and jalapeno is a flavor combination that somehow escaped my attention for years. Until I read Julie and Julia, written by Julie Powell. I first heard about the Julie/Julia Project in one of the national foodie magazines. I was intrigued, but at the time I was still suspicious of blogging, so I ignored it.

I decided to wait for the book, Julie and Julia. The book is truly original, unpredictable and inspiring. I laughed, I cried, I cringed, and then I dug out my own copy of Julia Child's Mastering the Art of French Cooking and made Potage Parmentier (Leek and Potato Soup). Can't wait for the Julie and Julia movie!

Amidst all the butter and eggs and variety meats, Ms. Powell admitted to a fondness for Domino’s pizza with bacon and jalapenos. I assume this was due to economy or convenience, with a dose of Texan cowboy craziness. Regardless, I admired the impudence required to admit a penchant for Domino’s pizza while paying homage to Julia Child and French cooking.

I ate Domino’s pizza during my college years, but never topped with bacon or jalapenos. Years later, despite efforts to shield my children from pizza with soft and fluffy crusts, they discovered Cinna Stix®, a dessert pizza from Domino's. So when my kids requested Domino’s for dinner, I ordered myself a bacon-jalapeno pizza.

Turns out bacon and pickled jalapenos make a great partner with melted cheese. But there’s no need to order pizza. Just try this spicy open-faced grilled cheese, topped with a crumbled slice of bacon and pickled jalapenos. I recommend serving it for dinner along side a bowl of Leek and Potato Soup. If you're so inclined, you’ll find a recipe for Julia Child’s soup here.

Open-Faced Pepperjack Grilled Cheese with Bacon & Jalapenos

This grilled cheese sandwich was inspired by the Grilled Cheese Pageant, sponsored by Panini Happy, a food blog all about grilled sandwiches. Check it out for great sandwich ideas. Then try this one...

2 slices from round of French country bread
Pepperjack cheese, sliced
2 slices of bacon, cooked and crumbled
Pickled jalapenos to taste

Preheat the broiler while you assemble the sandwich. Top each slice of bread with pepperjack cheese. Sprinkle bacon and jalapenos on top. Cook under the broiler until cheese is melted and bread is toasted to your liking. Spinkle with salt to taste.

Makes 2 open-faced grilled cheese sandwiches.

Nutrition facts for 1 open-faced sandwich: 352 calories, 17 g protein, 19 g fat, 53 mg cholesterol, 1047 mg sodium, and 2 g fiber