The Chipotle Jack Grilled Cheese Sandwich


1 tbs extra virgin olive
2 cloves garlic, minced
1 zucchini squash, halved lengthwise and sliced 1/8" thick.
1 yellow squash, halved lengthwise and sliced 1/8 " thick
kosher and black pepper to taste
1/2 cup dry white wine
8 slices of bacon
8 slices Wisconsin Chipotle Jack cheese
8 slices Sourdough bread
6 tbs butter at room temperature

This recipe is the courtesy of the Wisconsin Cheese Academy. It contains chipotle jack cheese, yellow squash, zucchini and bacon on sourdough bread.

  • Heat skillet over medium-high heat and add the garlic and olive and saute for about 30 seconds, stirring constantly.
  • Add the squashes and season with salt and pepper. Cook over high heat for 3 minutes.
  • Add the wine and let bubble for 3 minutes to cook off alcohol. Remove the squash to a bowl.
  • In a skillet, fry the bacon until  crispy, then drain on paper towels.
  • Place 1 slice Chipotle Jack cheese  on each of four bread slices.
  • Top each with a few tablespoons of squash, 2 bacon slices, and another slice of chipotle Jack.
  • Top each with another bread slice.
  • Heat skillet over medium heat.
  • Butter top of each sandwich, turn over and place, butter side down in the pan.
  • Spread the top piece of bread with butter. Grill turning once  until the bread is golden brown and cheese melted.




15 min


10 min


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