Jalapeno Popper Grilled Cheese


2 slices of sourdough bread

2 ounces of chevre

4 slices of crisp-fried bacon

3 whole fresh jalapeno peppers

1 tablespoon apricot preserves

2 tablespoons butter

Slice each jalapeno in half lengthwise, and remove stem, ribs and seeds. Place cut-side-down on a baking sheet, and broil until skins blacken and blister, about five minutes. Remove jalapenos from broiler, and transfer immediately into a plastic bag or other sealed container. Seal and let steam until cool enough to handle, about 10-20 minutes. Remove blackened skins by pinching them between your thumb and forefinger, and discard.
Spread one of the slices of bread with the chevre. Top with roasted jalapeno peppers, then bacon. Spread the other piece of bread with the apricot preserves, and add to sandwich. Butter each side of the sandwich, and toast in saucepan over medium heat until bread is toasted, about 2-3 minutes a side.