Jalapeno Popper Grilled Cheese Sandwiches

Prep Time
Cook Time
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"A winner of a sandwich by chef Jeff Mauro."

Original recipe yields 4 servings


  • Serving Size: 1 (135.1 g)
  • Calories 385.5
  • Total Fat - 24.2 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 46.9 mg
  • Sodium - 891.5 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.2 g
  • Protein - 19.3 g
  • Calcium - 638.6 mg
  • Iron - 1.6 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 425 degrees F.

Step 2

Line a baking sheet with parchment paper.

Step 3

Toss the jalapenos with 1 tablespoon olive oil, some salt and pepper and lay skin-side up on the prepared baking sheet. Bake until the skin is blistered, 10 to15 minutes. Place in a plastic baggie for about 5 minutes loosen the skin. Pull off the skin, remove the majority of seeds and ribs, and slice. Set aside.

Step 4

Spread the mascarpone on 4 slices of bread and divide the Cheddar among the other 4 slices. Divide the sliced jalapenos among the 4 sandwiches. Close, and butter both sides of the bread.

Step 5

Heat half of the remaining oil on a flat griddle over medium heat. Grill one side of the sandwiches until golden. Remove, heat the remaining oil and repeat with the second side until golden and the insides are all melty and gooey.

Tips & Variations

No special items needed.


Susie D

These tasted very good. I found the method of removing the skin from the flattened jalapenos tedious. Next time I will simply char them on the burner and toss in a paper bag to steam. I opted to toast the sandwiches on a sandwich press and like the crunchy outside and creamy inside contrast. Yum!

review by:
(4 Mar 2017)


Loved this sandwich so much, that I made two. They could become addictive around here!

review by:
(26 Feb 2017)