JALAPEÑO SPREAD FOR SANDWICHES RECIPES

Steps:

• Combine the cream cheese, sour cream, and pickled jalapeno in a small bowl. Set aside. Preheat skillet over medium heat.
• Slice each roll in half horizontally, then slice the rounded tops off the ciabatta rolls to make a flat top half. Spread 1 teaspoon butter on the doughy cut side of the bottom bun and 1 teaspoon butter on the now flattened top bun. Place half of the cream cheese mixture, half of the crushed chips, and half of the shredded cheese on the non-buttered side of the bottom bun. Place the top half of the bun on the sandwich and place the sandwich on the hot skillet. Repeat with the second sandwich.
• Grill until lightly browned and flip over, about 3 to 5 minutes; continue grilling until cheese is melted and the second side is golden brown.

Steps:

• In a small saucepan over medium heat, bring jalapeño jelly and jalapeño pepper to a boil, reduce heat, simmer 3 minutes. Remove from heat and stir mint in until blended. Pour mixture in a small bowl, set aside to cool for about 5 minutes. Heat a sandwich grill or a heavy skillet. Slice bread horizontally; cut the middle of the bread out, leaving 1/2 inch both top and bottom slices. On both flat sides of bread brush on the sandwich spread; layer sandwich as follows: turkey, salami, prosciutto, black forest ham, cheese, banana peppers, roasted bell peppers, salt, and ground pepper. Close sandwich and cut into 4 equal pieces. Brush top of the sandwich with butter, set sandwich, butter side down in the sandwich grill or skillet. Brush butter on top side of bread and place a large heavy skillet on top of sandwich (or a brick wrapped in foil) to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side. Repeat for the second sandwich.