This grilled cheese is like everyone’s favorite jalapeño poppers melted between two slices of bread for the ultimate gooey grilled cheese sandwich.

It’s finally here and if you’re at all like me, you’ve been patiently waiting like a toddler patiently waits for his or her turn behind 8 other kids for a ride on the slide, or to be told to wait until after lunch for that popsicle. Tantrums, tears and frustration may or may have not all played a part in this waiting game.

But the wait is over and today we’re enjoying a different kind of meltdown. It’s National Grilled Cheese Day!

Since I first started the blog, April has heralded the arrival of one of my favorite themed months: Grilled Cheese Month. See for yourself and check out my other grilled cheese recipes here. This year I’m thrilled to be partnering with Arla to share recipes featuring their cheeses and we’re starting things off with a cheesy classic: grilled cheese sandwiches of course!

This recipe all started with “the pull”. No, not tractor pulls. Not the pull of the moon either.

And this recipe has what it takes to get “the pull” every time.

About the recipe

Japlapeño poppers are always a favorite appetizer (did you see my version with bacon?) so why not make them into a grilled cheese instead?

I like the way I think.

Obviously we are talking cheese here. A combination of cream cheese and a quality, ultra meltable white cheese is essential to get that cheese pull. I used a combination of Arla’s Original cream cheese with Arla’s Muenster cheese slices.

Arla’s Muenster comes pre-sliced and is conveniently (and efficiently) separated by thin sheets of paper so the slices don’t meld with each other to once again become a block of cheese. To me, this says quality from the get-go.

The muenster is made here in the good old U.S of A., in cheese-loving Wisconsin with milk from Wisconsin dairy cows. I’ve always been a fan of Wisconsin cheese and when I see the made in Wisconsin label, I know I’m getting some of the finest in its class.

Roasted jalapeños add the required heat you’ll find in a classic popper. Simply roast the peppers in the oven or place the poppers on the grill, or even simply rotate over an open flame on a gas stove until charred. Then, stash them in a gallon size plastic bag, seal and set aside to steam for at least 10-15 minutes.

The steam will help release the skin from the peppers, making it easy to pull from the roasted peppers underneath. Stem and remove the seeds and thinly slice.

The first few times I made this recipe I really loaded on the cream cheese. My thought was the more cream cheese, the better.

But what I found was that keeping better portions of cream cheese to the muenster worked far better, allowing the muenster to melt for a more pleasing, cheesy bite.

I used three slices of muenster per sandwich, placing the cheese slices directly on the bread to act like glue and hold it all together. Works like a charm every time.

The key to grilling cheese sandwiches with a golden crust is to cook them low and slow. Don’t feel the need to rush this sandwich, or in the blink of an eye you could have a burned toast on your hands.

If you feel your cheese isn’t melting in sync with the goldening of your bread, add a few drops of water to the edge of the pan and cover it with a lid. The water creates steam that will help melt the cheese. Just be sure to add the water away from the bread so it doesn’t become soggy.

I used a classic, white sandwich bread for this recipe to create a crisp crust on the outside to offset the ultra creaminess of the cheese insides.

Grilled cheese is one of the few times I totally go for an all-white bread to be used for sandwiches. And it’s totally worth it.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats and #cheesepull.