Jalapeño Popper Grilled Cheese Sandwich

No, this post is not going to get the "Being Healthy" tag.  And, no, it's not within the parameters of my current healthy eating plan.  But you've got to cheat every now and then to stay on track.  And this is the perfect way to cheat.  Spicy, cheesy, crispy goodness.

Originally found this recipe here.  Too add the crunch, he crumbles tortilla chips and grills them into the sandwich.  I went whole-hog and crusted mine in panko crumbs before cooking.  Deelish.

Jalapeño Popper Grilled Cheese Sandwich
Makes one sandwich.

2 jalapeno peppers, halved and seeded
2 slices sourdough or Italian bread (It needs to be a little sturdier than plain old sandwich bread.)
2 tablespoons cream cheese at room temperature
1/2 cup shredded Mexican blend cheese
1 egg
1 cup milk
1/2 cup panko bread crumbs
2 tablespoons butter

Place the peppers on a baking sheet cut side down.

Place the peppers under the broiler and broil until the skins are blackened, about 10-12 minutes.

Put the peppers in a zip-loc bag and let steam for about 20 minutes.  Skin the peppers by removing the charred layers.

Spread the cream cheese on the bread.  Sprinkle half of the grated cheese on the cream cheese and top with the peppers. Sprinkle with the rest of the cheese and top with the second bread slice. 

Whisk the egg and milk together and place in a shallow dish.  Place the panko crumbs on a plate alongside.

Coat each side of the sandwich in milk and then with the panko.  You want the entire surface covered.

In a sauté pan, heat the butter over medium-low heat.  Once heated (don't let it brown), add the sandwich.  Cook, turning over once, until the cheeses are melted and the outside is toasty brown.  (Don't give in to the temptation to cook at too high a temperature.  You'll burn the coating before the cheese is gooey.)