Mains, Meat, Outdoor Cooking

Jalapeño, Bacon & Cheese Toasty

Step 1 of 7

To install the flat plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid

Ingredients

1 tbsp sunflower oil
6 slices streaky bacon
100g cream cheese, softened
50g jarred Jalapeños, drained, chopped
1 tsp onion granules
To taste salt and ground black pepper
2 tbsp salter butter, softened
4 slices sourdough bread
140g mature cheddar cheese, grated

Step 2 of 7

Turn dial to GRILL, set temperature to MED and set time to 12 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes)

Ingredients

1 tbsp sunflower oil
6 slices streaky bacon
100g cream cheese, softened
50g jarred Jalapeños, drained, chopped
1 tsp onion granules
To taste salt and ground black pepper
2 tbsp salter butter, softened
4 slices sourdough bread
140g mature cheddar cheese, grated

Step 3 of 7

When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place oil and bacon on the plate. With the lid open, cook for 6 minutes, flipping once. When cooking is complete, transfer bacon to a paper towel lined plate

Ingredients

1 tbsp sunflower oil
6 slices streaky bacon
100g cream cheese, softened
50g jarred Jalapeños, drained, chopped
1 tsp onion granules
To taste salt and ground black pepper
2 tbsp salter butter, softened
4 slices sourdough bread
140g mature cheddar cheese, grated

Step 4 of 7

In a large bowl, stir together cream cheese, chopped jalapeños, onion granules, salt and pepper

Ingredients

1 tbsp sunflower oil
6 slices streaky bacon
100g cream cheese, softened
50g jarred Jalapeños, drained, chopped
1 tsp onion granules
To taste salt and ground black pepper
2 tbsp salter butter, softened
4 slices sourdough bread
140g mature cheddar cheese, grated

Step 5 of 7

Butter one side of each slice of sourdough bread. On the other side, spread a thin layer of the cream cheese mixture. Top each sandwich with 35g cheddar, half the bacon, then top with another 35g cheddar. Close the sandwich with remaining slice of bread, buttered side up

Ingredients

1 tbsp sunflower oil
6 slices streaky bacon
100g cream cheese, softened
50g jarred Jalapeños, drained, chopped
1 tsp onion granules
To taste salt and ground black pepper
2 tbsp salter butter, softened
4 slices sourdough bread
140g mature cheddar cheese, grated

Step 6 of 7

Place the sandwiches on the plate. Close lid and cook for 6 minutes, flipping halfway through. If time is running low, use the up arrow on the right side of the display to add more time

Ingredients

1 tbsp sunflower oil
6 slices streaky bacon
100g cream cheese, softened
50g jarred Jalapeños, drained, chopped
1 tsp onion granules
To taste salt and ground black pepper
2 tbsp salter butter, softened
4 slices sourdough bread
140g mature cheddar cheese, grated

Step 7 of 7

When cooking is complete, open lid and remove toasties and serve warm

Ingredients

1 tbsp sunflower oil
6 slices streaky bacon
100g cream cheese, softened
50g jarred Jalapeños, drained, chopped
1 tsp onion granules
To taste salt and ground black pepper
2 tbsp salter butter, softened
4 slices sourdough bread
140g mature cheddar cheese, grated

Mains, Meat, Outdoor Cooking

Jalapeño, Bacon & Cheese Toasty

Recipe by Ninja Kitchen

Tip: Cooking Mode