Jalapeño Popper Toastie
Photography Olivia Galletly.
This OTT toastie holds nothing back. Crispy bacon, three kinds of cheese and spicy pickled jalapeños. Perfect paired with a cold beer!
Serves: 4
INGREDIENTS
250 grams streaky bacon
1 clove garlic, finely chopped
50 grams finely grated parmesan
200 grams cream cheese, softened
8 slices good-quality bread
¼ cup pickled jalapeños, drained and chopped
20 grams cheddar cheese, grated
50 grams butter
METHOD
Place bacon on an oven tray lined with baking paper. Grill on each side until golden brown. Drain on a paper towel.
In a bowl, combine garlic, parmesan and cream cheese.
Smear one side of each bread slice with the cheese mixture. Top 4 slices with bacon, sliced jalapeños and grated cheddar. Place the remaining slices of bread, cream cheese side down, on top.
Melt 25 grams butter in a large skillet pan. Fry the toasties until golden brown on one side, then add remaining 25 grams butter and carefully flip the toasties. Use the back of a spatula to press the toasties down. Toasties may need to be cooked in batches.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.