There’s nothing ordinary about this smoky, spicy, sweet sandwich. Creamy Tillamook Monterey Jack and chevre cheese are melted over crisp, smoky bacon and apricot-jalapeño relish on a platform of country white bread.
For Each Sandwich
4 teaspoons (¾ oz)Tillamook® Salted Butter at room temperature
8 slices high-quality artisan bread, like a levain, sliced about ½ inch thick
¼ cup (2 oz) fresh chevre (goat cheese)
½ cup (4 oz) Apricot-Jalapeno Relish
8 pieces cooked bacon
8 slices Tillamook® Monterey Jack Cheese (also try Tillamook® Reduced Fat Monterey Jack Cheese)
For the Apricot-Jalapeno Relish (makes enough for about 8 sandwiches)
8 oz dried California apricots (or Blenheim), chopped
6 tablespoons (3 oz) white onions, diced
4 jalapeno peppers (stems and seeds removed), minced
2 serrano peppers, cleaned and minced
½ habanero pepper (optional - only if you really like spice!)
1 tablespoon fresh lime juice (about ½ a lime's worth)
½ tablespoon mustard powder
1 tablespoon fresh ginger, grated (Chef tip: store fresh ginger in the freezer. You can also substitute with dried ground ginger)
1 ½ tablespoons apple cider vinegar
1 teaspoon salt
Make the Relish
Mix all ingredients for the Apricot-Jalapeno relish together thoroughly, then cover and refrigerate for at least one hour, preferably overnight.
Assemble the Sandwich
Spread butter on one side of 2 slices of bread. Lay bread buttered side down on a cutting board. Spread chevre (which can be softened by heating it briefly in the microwave) evenly over 1 slice. Spread Apricot-Jalapeno relish evenly on top of chevre. Place bacon on relish, then top sandwich with cheese slices. Sandwiches can be cooked open face on a pre-heated cast iron pan in a 500°F oven, then closed and served. Or they can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted.