This recipe hits a trifecta of awesomeness…
- It’s a grilled cheese sandwich filled with all of the delicious ingredients that make a jalapeño popper!
- It’s gluten free (and you’d never know if I didn’t tell you!)
- It’s a grilled cheese sandwich in the shape of a football… come on people, it really doesn’t get any more awesome than that!
It’s now just 5 days until my favorite holiday of the year… also known as Superbowl Sunday!
For a girl that loves football, game day grub and an ice cold beer (or two), not only does this grilled cheese sandwich hit the trifecta of awesomeness, but this day hits the trifecta of awesomeness!
I’ve been planning out and posting new Superbowl recipes since December in anticipation of the ultimate foodie holiday! Have you checked out my Chipotle Pulled Pork Dip, Turkey Chili Sweet Potato Skins or Chorizo Empanadas? Some of my favorites that I can’t wait to serve at my annual Superbowl bash (oh, and they’re all gluten free!)
I’ll also be serving these ultimate Football Grilled Cheese Sandwiches, that just so happen to be… you guessed it, gluten free! I know what you’re thinking “but wait, aren’t those two slices of gluten-filled white bread holding all that jalapeño popper cheesiness inside?” Oh no it isn’t! Those are two slices of gluten free white bread sandwiching the cheesy amazingness of this sandwich together!
Ingredients
- 3 jalapeños
- 8 slices All But Gluten White Bread
- 4 tbsp butter
- 4 oz cream cheese
- 1 cup cheddar cheese (shredded)
Turn the broiler on the oven to high. Place the jalapeños under the broiler and cook for 4-5 minutes per side (or until the skin begins to bubble on all sides).
In the mean time, butter each slice of bread. Flip the bread over and spread the cream cheese on the other side.
Sprinkle each slice with cheddar cheese.
Once the jalapeños are roasted, remove them from the oven and place in a plastic bag. Close and set aside for 5-10 minutes. Remove the jalapeños from the bag and peel the skin from the peppers.
Slice the stem off each jalapeño, then slice and de-seed each pepper.
Place the sliced jalapeños on half of the slices of bread on top of the cheddar cheese.
Close the sandwiches and place on a skillet or griddle over medium-high heat.
Cook for 4-5 minutes per side, or until golden brown.
Now this is one delicious sandwich…
… but now it’s time to make these seriously game day ready by turning them into mini football sandwiches!
Use a football cookie cutter to cut the sandwich. Use a knife to cut around the cookie cutter and remove the crusts.
Use a squeeze bottle filled with blue cheese or ranch dressing to make your “football laces” on the sandwich.
And voila, the almighty awesomeness of a grilled cheese sandwich is “football-ized”!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.
Ingredients
- 3 jalapeños
- 8 slices All But Gluten White Bread
- 4 tbsp butter
- 4 oz cream cheese
- 1 cup cheddar cheese (shredded)
Instructions
- Turn the broiler on the oven to high.
- Place the jalapeños under the broiler and cook for 4-5 minutes per side (or until the skin begins to bubble on all sides).
- In the mean time, butter each slice of All But Gluten white bread.
- Flip the bread over and spread the cream cheese on the other side.
- Sprinkle each slice with cheddar cheese.
- Once the jalapeños are roasted, remove them from the oven and place in a plastic bag.
- Close and set aside for 5-10 minutes.
- Remove the jalapeños from the bag and peel the skin from the peppers.
- Slice the stem off each jalapeño, then slice and de-seed each pepper.
- Place the sliced jalapeños on half of the slices of bread on top of the cheddar cheese.
- Close the sandwich and place on a skillet or griddle over medium-high heat.
- Cook for 4-5 minutes per side, or until golden brown.
- Use a football cookie cutter to cut the sandwich.
- Use a knife to cut around the cookie cutter and remove the crusts.
- Use a squeeze bottle filled with blue cheese or ranch dressing to make your “football laces” on the sandwich.
