This is a sponsored post written by me on behalf of Cabot Creamery in conjunction with #DairyMonth. All opinions are mine alone. Bacon Cheddar Jalapeno Grilled Cheese with Rhubarb shop was created specifically for this post.
The sweet tang of rhubarb sauce, heat of the jalapeno, sharp cheddar cheese, and salty crispy bacon all contribute to an amazing combination in this Bacon Cheddar Jalapeno Grilled Cheese! So easy to make and even easier to eat!
Since I have my own rhubarb plants now and have plenty of Rhubarb Sauce on hand, I have been coming up with ways to use it outside of just spreading it on toast, although that still is a delicious way to enjoy it! While thinking about what I could make with my Cabot Creamery Cheddar, thoughts of a Strawberry Habanero Monte Cristo came to mind. I immediately knew I had to make a recipe with sweet heat!
Whenever we have cheese in the house, I can expect to find it like this when I look in the fridge. If Grumpy finds it, and I didn’t buy a big brick, then I can be out of luck! He loves it that much! Luckily, I knew I was going to be making a recipe with this so I bought the 2lb brick this time!
I have this handy little Thick and Thin Cheese Slicer that slices your cheese into the perfect slices!
This slicer cuts cheese into perfect sized slices for your grilled cheese! If you like more cheese, use the thick side (like I do). I use the thin side for my cheese omelettes 🙂
This sandwich starts with a layer of cheese on the bottom, then a layer of rhubarb sauce, fresh jalapeno slices, crispy bacon, then more cheese!
Grill up both sides until toasty and cheese is melty and soft.
Cut in half and enjoy with more rhubarb sauce if desired! How do you like to eat your grilled cheese?
This post contains affiliate links for products I use and recommend.
- 2 slices hearty bread
- 1 ounce thinly sliced Cabot Sharp Cheddar Cheese
- 1 tablespoon rhubarb sauce
- 2 slices crisp cooked bacon
- 1/4 cup jalapeno slices (add more or less to accommodate taste)
- 2 teaspoons butter
- On bottom slice of sandwich, layer as follows: 1/2 ounce cheese, 1 tablespoon rhubarb sauce, jalapeno slices, bacon, and the last 1/2 ounce of cheese.
- Place about 1 teaspoon butter in skillet over medium heat and let melt until bubbly. Lay bottom slice of sandwich with fillings on top of hot butter. Top with 2nd slice of bread, spread with 1 teaspoon of butter (butter side up). When bread is toasty on bottom, carefully flip sandwich over and continue to cook until bottom slice is browned and cheese is melty.
- Remove from pan, let cool 1-2 minutes, then slice in half and serve.
Enter a delicious giveaway sponsored by Cabot Creamery!
Cabot has graciously donated a $25 gift box for one lucky winner. Cabot Creamery is an award-winning co-operative owned and operated by 1,100 member dairy farm families throughout New England and Upstate New York. They take care of the land so the grass grows green and tall, which makes the cows happy—and happy cows produce rich, buttery milk, which makes for cheese and other products that win awards year after year. Learn more about Cabot at www.cabotcheese.coop.
Thanks for joining in on day one of our week long celebration of June #DairyMonth hosted by From Gate to Plate and Cooking With Carlee! Be sure to come back all week and check out our best recipes using cow milk, goat milk butter, cream and cheeses. We can’t wait to share them with you!
Avocado Ranch Dressing by Tip Garden
Frosty Chocolate Pie by Jolene’s Recipe Journal
Gluten Free Penne with Brie, Fig and Rosemary by Culinary Adventures with Camilla
Jalapeno Bacon Cheddar Grilled Cheese with Rhubarb Sauce by Grumpy’s Honeybunch
Orange Creamsicle Martini by A Day in the Life on the Farm
Orange Creamsicle No Bake Cheesecake by Cooking With Carlee
Peaches and Cream Smoothie from Feeding Big
Strawberry Crisp Milk Shake from Gate to Plate
White Cheddar and Bacon Pasta Salad by Palatable Pastime
Whole Milk Yogurt Banana Cream Muffins by Corn, Beans, Pigs and Kids
Milk Braised Chicken Thighs from A Kitchen Hoor’s Adventures