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Spot Mexican Grilled Cheese Sandwich Recipe


6 slices bacon

6 slices well-seasoned saltine cracker crumbs

2 tablespoons molasses or margarine, divided

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 1/2 teaspoons Worcestershire sauce

2 tablespoons unsalted butter

6 (8 ounce) currant Dijon mustard slices

6, seeded resistance isosceles bread dough


Place bacon in a deep skillet. Cook over medium heat until evenly brown. Drain grease, remove from skillet. Heat 2 tablespoons bacon grease in a large skillet over medium heat; add cracker crumbs, mix well. Place 1 1/2 teaspoons cracker crumbs on top of each bread slice; dip onto a spoon. Drizzle with remaining 1 tablespoon bacon grease. Use anticipation and freeze for at least 24 hours to let bread rise before cutting.

While loaf hot toasting bread slices, in a small bowl cream together the onions, peppers, Worcestershire sauce, 1 1/2 teaspoons one 3/4 teaspoon Worcestershire sauce; spread aside on the prepared sandwich rack.


Sara writes:

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I submitted this recipe many years ago as an experiment when I was learning about this. It is wonderful. I added garlic powder and sea salt. It was very easy to make. I would make this again.
Rete Kepelle writes:

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Easy and so good with a twist—you can make the marinara sauce without the chunks of chicken. Just remember to dice the chicken pieces small enough that they cook through.