ZESTY PEPPER JACK SANDWICHES
Submitted by: Manuel Lucero of Albuquerque, New Mexico
Makes 4 servings
8 slices Sara Lee Soft & Smooth Whole-Grain White Bread
4 tablespoons butter, softened
8 thin slices pepper jack cheese
8 strips cooked bacon, halved horizontally
2 jarred roasted red bell peppers, drained and cut into 1-inch strips
One 6 1/2-ounce jar marinated artichoke hearts, drained and coarsely chopped
4 teaspoons finely chopped jalapeño chilies, or to taste
4 teaspoons spicy mustard
For each sandwich, lightly spread both sides of 1 slice of Soft & Smooth bread with butter. Top with 1 slice of cheese, 2 strips of the bacon, 1/2 bell pepper, and 1/4 of the artichoke hearts. Sprinkle with about 1 teaspoon of the chilies and top with another cheese slice. Spread one side of another bread slice with mustard and place it on the sandwich mustard-side down. Lightly spread the top with butter.
Lightly brown both sides of the sandwiches on a stovetop grill pan or in a skillet over medium-high heat. You can use a smaller skillet to place pressure on the sandwiches to ensure that the cheese melts and the bread browns evenly. Or, use a panini grill, which will brown both sides at once.
Slice the sandwiches in half and serve warm.
