Last weekend, while holed up on the long weekend I was a cooking fool. I tried several new dishes and tweaked them just so to make them my own. Malcom over at From Away developed this sandwich based on a Jalapeno popper from the restaurants. All I did was omit the bacon, substituted the pepper for a hatch chile since our latest batch of pepper were like 5-Alarm, and dipped it into some steamy tomato basil. AMAZEBALLS!!
2 slices sourdough bread
2 ounces chevre
3 whole fresh jalapeno peppers
1 tablespoon apricot preserves
2 tablespoons butter
Slice each jalapeno in half lengthwise, and remove stem, ribs and seeds. Place cut-side-down on a baking sheet, and broil until skins blacken and blister, about five minutes. Remove jalapenos from broiler, and transfer immediately into a plastic bag or other sealed container. Seal and let steam until cool enough to handle, about 10-20 minutes. Remove blackened skins by pinching them between your thumb and forefinger, and discard.
Spread one of the slices of bread with the chevre. Top with roasted jalapeno peppers. Spread the other piece of bread with the apricot preserves, and add to sandwich. Butter each side of the sandwich, and toast in saucepan over medium heat until bread is toasted, about 2-3 minutes a side. *Tip: if you try to scoot the sandwich in the pan and it doesn't move willingly, its not ready to flip.
Recipe and Photo adapted from