Speedy G. got its name not because it’s quick to make (though it is), but because of how fast it gets scarfed down. Irresistible bacon, jalapeño and Tillamook Colby Jack Cheese all tucked into a bed of buttery grilled cornbread. It’s sweet and hot and savory, and it’s gone.
“This is a tasty sandwich that we sometimes run at the carts as a special. It makes use of cornbread, which isn’t usually thought of as sandwich bread. Just be careful with it, as we all know it has a tendency to crumble when handled.” – Matt Breslow of the Grilled Cheese Grill
Preheat a counter-top griddle or frying pan to medium-high heat.
Cook the jalapenos on the griddle under a pot lid. Splash a teaspoon or two of water under the pot lid to add some steam, which will help the jalapenos cook. At the same time, in another pan, cook the bacon evenly on both sides to your desired level of crispiness.
Once the bacon and jalapenos appear halfway cooked, butter one side of the cornbread slices and place on the griddle. Add the Tillamook Colby Jack Cheese on top of the bread. To help the cheese melt, you can place another pot lid over them.
Once the cheese has sufficiently melted, the bacon and jalapenos should be done. Transfer them onto one side of the bread, and close the sandwiches. Flip them a few more times for another minute or so, allowing the cheese and other ingredients to melt together. Once they look done, remove from the grill, cut, and enjoy.