- 2
- 5 mins
- 5 mins
Ingredients
- 2 tbsp apricot jam/preserves
- 1 tbsp soft butter at room temperature
- 4 rashers of bacon
- 1 cup grated cheddar cheese
- 3-4 tbsp roughly chopped jalapeños
- 1 peach, sliced
- 4 slices bread
Preparation
Step 1
Place the bacon in a pan over medium heat and cook for 3-5 minutes on each side or until crisp (or cooked to your liking).
Spread 1 side of each slice of bread with the butter.
Flip each side over and spread with the jam. You'll want to use about ½ tbsp per slice.
Arrange the peaches on two of the bread slices.
Divide the cheese in half and distribute between the bread slices. It may look like a lot but it will melt and shrink in volume.
Tear the bacon in half and distribute evenly between the two slices.
Top with the remaining bread slices (jam side down).
Preheat a non-stick skillet or pan on medium heat and gently place the sandwiches, pressing down with the back of a spatula.
Flip over after 2-3 minutes or until the side that was at the bottom is golden brown and cook for another 2-3 minutes. If it appears as if the cheese hasn't melted, cover the pan and cook on low for another minute.