Ingredients:

  • 4 oz cream cheese, softened
  • 2 tbsp sour cream
  • 1/4 cup pickled jalapeños, finely minced
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 4 slices thick-cut sourdough or Texas toast
  • 4 slices sharp cheddar cheese
  • 4 strips cooked crisp bacon, halved
  • 2 tbsp unsalted butter, softened

Instructions:

  1. In a small bowl, fold together the softened cream cheese, sour cream, minced jalapeños, garlic powder, and smoked paprika. Stir until the mixture is smooth and the peppers are evenly distributed.
  2. Spread a generous tablespoon of the cream cheese mixture onto two slices of bread. Top the mixture with two halves of crispy bacon. Lay a slice of sharp cheddar over the bacon, then cover with the second slice of bread.
  3. Spread butter evenly on the top slice of each sandwich. Place them butter-side down in a skillet over medium-low heat.
  4. While the first side sears, butter the side now facing up. Grill for 3–4 minutes per side until the bread is a deep mahogany brown and the cheddar has transitioned from solid to molten.