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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Stuffed Jalapeno Grilled Cheese   
    Categories: Vegetavles, Chilies, Cheese, Pork, Breads   
         Yield: 6 servings   
       
         1    Whole garlic bulb   
         2 ts Olive oil   
       1/8 ts Salt   
         6    Jalapeno peppers   
         8 oz Cream cheese; softened   
         2 tb Shredded Parmesan cheese   
         2 tb Worcestershire sauce   
         2 tb Butter; softened   
        12 sl Multigrain bread   
         6 sl Smoked provolone cheese   
        12 sl Cooked bacon   
       
     Set oven @ 425oF/218oC.   
        
     Remove papery outer skin from garlic bulb, but do not   
     peel or separate the cloves. Cut off top of garlic bulb,   
     exposing individual cloves. Drizzle cut cloves with oil.   
     Sprinkle with salt. Wrap in foil. Bake until cloves are   
     soft, 25-35 minutes. Unwrap and cool to room   
     temperature.   
        
     Meanwhile, cut peppers lengthwise in half; remove stems   
     and seeds. Place peppers on a foil-lined baking sheet,   
     skin side up. Broil 4" from heat until skins blister,   
     about 5 minutes. Immediately place peppers in a small   
     bowl; let stand, covered, 10 minutes. Peel off and   
     discard charred skin. Cut pepper strips in half.   
        
     Heat a large cast-iron skillet or electric griddle for   
     medium heat. In a small bowl, squeeze garlic from skins;   
     mash with a fork. Beat in cream cheese, Parmesan cheese   
     and Worcestershire sauce until blended. Spread butter   
     over one side of each bread slice. Spread cheese mixture   
     over unbuttered side of six bread slices. Layer each   
     with jalapeno pepper pieces, one slice provolone cheese   
     and two bacon strips. Top with remaining bread slices,   
     buttered side up. Cook sandwiches until golden brown and   
     cheese is melted, 4-6 minutes on each side.   
        
     Melissa Haines, Valparaiso, Indiana   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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