Jalapeño Popper Grilled Cheese Sandwich

Add the bacon in a single layer to a non-stick skillet and heat over medium heat. Cook the bacon until crispy, turning as needed. Remove from the pan and drain on a paper towel-lined plate.

Add the cream cheese, Cheddar, Monterrey Jack, chopped jalapeños, and cumin (if using) to a small bowl and mix well to combine.

Once the bacon has cooled a bit, chop it and add it to the cheese mixture.

Butter one side of each slice of bread and place them on a plate, butter side down. Slather the filling on 2 slices of bread and top with the remaining slices to make 2 sandwiches, buttered sides facing out.

Drain off the bacon fat from the skillet and carefully wipe it out using a dry paper towel. Set the skillet over medium heat.

Sprinkle the tops of the sandwiches with Parmesan cheese, if using. Once the skillet is hot, add the sandwiches, Parmesan side down. Sprinkle the tops with more Parmesan.

Cook, uncovered, until golden brown. Flip and cook until golden on both sides.

Remove from the heat and allow to cool a few minutes. Slice using a serrated knife and serve right away.

A grilled cheese sandwich is best served fresh from the pan, but the filling in this recipe is make-ahead friendly. Refrigerate the mix in a covered bowl for up to 3 days and allow it to come to room temperature before using.

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