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The Comeback - Applewood Smoked Cheddar, Cream Cheese, Bacon and Pickled Jalapenos Grilled Cheese

Updated: · by MacKenzie Smith
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If you follow GCS, you're probably well aware that I've been slacking. Like majorly slacking. This isn't because I've given up on my blog or website or whatever you wanna call it, it's because I've grown up. And by grown up, I mean that I got a real person job. I go to work Monday through Friday, 9-5 and I write/internet about food for this awesome website Depanneur. It's everything I wanted! Everything except the giant windows of free time that I once had. It's so weird being a "real girl" and not being able to get drunk sleep until 2 pm on a Tuesday. My life that was once so simple, is now a regimented schedule that makes me feel like I should be settling down or something, but that's not going to happen. My goal is to live everyday like it's summer vacay, so let me fill you in on what's been going on in the world of MacKenzie Smith and GCS. 

Since the last post - remember when I freaked out and flew back home to Florida to recuperate from a messy and completely depressing relationship? - well since then I've been on awesome (food) dates with awesome dudes, got drunk a little too often, cooked/ate mass amounts of food, became a fucking pro at nail art, watched about a million episodes of The Twilight Zone, made 60 pompoms (because hey, what better way to get happy than by making pompoms), got a supercute dog named Scottie Pippen, went to HBO's premier of GIRLS at ACME studio, ate some mushrooms, played in the woods, contemplated life and of course, got a real job. 
There was also the that Superbowl Sunday thing that happened last week, which I couldn't give a shit about but do love because of the major emphasis on food. I ate a bunch of jalapeno poppers that were way too hot. They burned my mouth so bad that I basically drank ranch dressing to get rid of the sting. I know that the tears in my eyes and the ranch dripping out of the side of my mouth must have grossed out the people I was with but it did inspire me to make a new GC. A GC that doesn't burn your taste buds off, a GC that doesn't embarrass you, a GC that tastes amazing and makes you rethink the last few months of your life... in a positive way. Oh, and btw, did I mention that it's 7:30 on a Wednesday and that I'm sitting at work desk drinking my second Sixpoint Resin beer and that I love Sixpoint but i know they totally lie about their alcohol content because I kind of feel drunk. Oh and that I'm really good at rambling, and that I think they're totally liars, but I ain't mad. I've got my puppy in my lap, a brew in my hand, a food writing trip to Morocco in a week, a blog post that's about to be done, and fun plans for tonight. It's a good night and I'm happy to catch up with all you lovely readers, even if I'm a bit tipsy. But enough about me, let's talk about the GC, the reason that you came here, and the food that keeps us connected.
Ingredients!!! OH MY GOD I'm so excited to be writing a new post.

Ingredients

-2 slices of multigrain bread
-bacon (as much as you fucking want)
-2 tbs pickled jalapenos, sliced
-2 tbs cream cheese
-½ cup Wisconsin smoked applewood cheddar
-2 pats of salted butter
 (which I forgot to photograph)

Wow. Step 1. It feels like it's been so long since I've wrote about you. You and your cheesy layer of goodness. You and you're repetitive step that happens in every single post that I write. Step 1, you used to bore me and make me anxious with your repetitiveness, but now I'm happy to see you again. Am I drunk? Probably, thank god for spell check. But yea, sprinkle on half the cheese and listen to Dan Deacon.

Peter Piper pickled pepper time. Add some pickled jalapenos and start to get excited. 

Then it's everyone's favorite time... BACON TIME. Yeah, yeah, yeah, I've read the food trends and think that all those people who say bacon is out can suck a D. I love it and I always will love it. It's my main reason for not being vegetarian and it tastes amazing on everything that you put it on. Those haters need to shut up because this sandwich wouldn't be the same without the smoked bacon goodness layer.  

Now smear on a layer of cream cheese and close the sandwich. You should be getting really excited at this point.

Look how pretty it is! Turn your burner to medium and melt a pat of butter all up in that bitch. Add your sandwich in and smear it all around until the bread soaks up that buttery goodness.


Cook for a few minutes on each side and wait until it gets all golden and delicious and melty and oh my gahhhhhhhhh

When it's done on both sides and the cheese is oozing out, take it off the heat and let it set for a minute to concentrate all those awesome flavors. Then eat it and don't look back. Enjoy the moment, live it up, and keep it real. It's good to be back. Thanks for keeping me excited about the blog, dear readers.

xoxo,

GCS

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Comments

  1. Aimee Powers says

    yummmmm

  2. skiedrow says

    KZ Discovery Zone is back! Miss you sissy!!!

  3. pen || new york nonsense says

    Woah, this grilled cheese is THE COMEBACK to end all comebacks. Like I want to eat it RIGHT now. Congrats on the clutch job! Sounds awesome.

  4. Katrionagh says

    Yay, new post! This looks delicious and inspiring. Congrats on such a fun-sounding job! Enjoy!

  5. stampfran says

    Congratulations on your real job. We have missed you! I love your blog because it is always an adventure looking for the different cheeses you use.

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