Jalapeño Bacon Grilled Cheese

Ingredients:
- 4 slices of soft sourdough bread
- 3 TBSP of unsalted butter, at room temperature
- 1 small jalapeño, sliced into thin rings
- 1 cup of finely grated Parmigiano-Reggiano cheese
- 1 cup of shredded extra-sharp Cheddar cheese
- 2 TBSP of cream cheese
- 1 TBSP of pickled jalapeño (diced)
- 1/2 cup of caramelized onions (half moons)
- 2 slices of bacon, crumbled
- 2 TBSP of olive oil


Directions:
1. In a large skillet, heat the olive oil to medium-high heat. Cook the onions in the skillet until they are translucent, about 3-5 minutes. Set aside.

2. Spread 1 tablespoon of softened butter on each side of one slice of bread. Arrange 4-5 jalapeño rings over the buttered side of each slice, pressing down to make them stick. Place the Parmigiano-Reggiano cheese in a shallow dish and press the buttered jalapeño side of each slice of bread into the cheese. Spread the cream cheese on the unbuttered side of two slices of bread. Sprinkle 1/2 cup of Cheddar cheese, the bacon crumbles, 1/2 tablespoon of pickled jalapeños, and scatter the onions on the unbuttered side of the remaining two slices of bread.

3. Heat a nonstick skillet on medium-low. Place the sandwiches, with the Parmigiano-Reggiano cheese sides on the outside, in the skillet. Cook, covered, for 3-5 minutes until the underside is golden but not burnt. Flip the sandwiches and cook, covered, for another 3-5 minutes until the underside is golden but not burnt and the edges are crisp.