Ingredients
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
2
teaspoons dry ranch dressing mix (from 1-oz package)
4
slices wheat or white sandwich bread
2
tablespoons unsalted butter, softened
1/2
cup sliced canned jalapeño chiles, drained, patted dry and seeded
4
slices Cheddar cheese
Preparation
In small bowl, stir together cream cheese and dressing mix until well blended. On 1 side of each bread slice, spread butter evenly. On unbuttered side of 2 slices, generously spread cream cheese mixture.
On each cream cheese-topped bread slice, layer 1/4 cup jalapeños and 2 slices Cheddar cheese. Top with remaining bread slices, buttered side up.
Heat large cast-iron or nonstick skillet over medium heat. Add sandwiches; cook about 5 to 7 minutes, turning once, until cheese is melted and bread is golden brown and crisp. To serve, cut each sandwich in half.
