The magic of grilled cheese is found between the two slices of golden and toasted buttered bread – when the cheese oozes from the sides from each bite. Because I was serving these sandwiches an hour after they were cooked on the griddle, I wanted them to have a gooey texture, even when they were room temperature. Thanks to the combination of cream cheese and Monterey Jack cheese these maintained a melty and creamy texture when they were no longer hot. Served alongside the Bacon Jam and Cheddar Grilled Cheese Sandwiches and a refreshing Beet and Cucumber Salad, this slightly spicy, gooey sandwich was richly satisfying for a group of dedicated preschool parents.
Notes: My jalapeños were extraordinarily spicy, so I deseeded them after roasting. When cooking for a group of people, I like to offer something a dish with a little bit of heat, but nothing too overwhelming. Be sure to taste your spicy peppers to gauge how much to add and what would be appropriate for your crowd.