Jalapeno Popper Grilled Cheese

1. 1

   In advance, (the day before) oven roast your tomato slices sprinkled with a bit of sea salt in a 250 degree F oven overnight until they reach a pliable but mostly dried out state.

2. 2

   This is optional but well worth the effort.

3. 3

   Roast the jalapeno peppers until the skin blisters and turns black.

4. 4

   This is get done over a grill or gas burner but can be done in a toaster oven broiler.

5. 5

   Peel, cut in half and seed the jalapeno peppers.

6. 6

   Mix the cream cheese and ranch dressing together in a small bowl.

7. 7

   Spread over two slices of bread.

8. 8

   Then layer on the slices of roasted jalapeno peppers and top with the oven roasted tomatoe (if using) and equal amounts of the shredded Monterrey jack cheese.

9. 9

   Top each with the remaining two slices of bread.

10. 10

    Butter the outside of the bread.

11. 11

    Grill each side in a pre-heated non-stick skillet for about 4 minutes per side or until golden and crispy.

* Per serving · 4 servings · Values may vary.