2 slices thick crust sourdough bread, approx. 5” X 4” (12.5 cm X 10 cm)
1 tbsp | 15 mL
canned jalapeño, drained and minced
2 Arla® Creamy Havarti Slices
3 whole poached shrimps (21/25), peeled and deveined
2 slices low sodium crisp cooked bacon
1 1/2 tsp | 5 mL
fresh cilantro leaves
Freshly ground pepper, to taste
1 1/2 tbsp | 20 mL
softened unsalted butter
Spread jalapeño onto one side of sourdough bread.
Place 1 slice of Havarti onto bread.
Cut shrimp in half and place on top of cheese. Layer bacon and cilantro on top of shrimp.
Season sandwich with pepper and place remaining slice of Havarti onto filling.
Place remaining bread slice on top. Butter outside of sandwich.
Preheat small non-stick fry pan over medium-high heat.
Place buttered sandwich onto preheated pan and cook until bottom side is golden brown, approximately 3 minutes.
Flip sandwich over and grill until golden brown, approximately 3 minutes.
Remove sandwich from pan and cut in half.