Outback Candy Jalapeños are sweet-heat candied peppers that shine on sandwiches and inside cheddar sourdough loaves. Here’s both ways.
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Option A — Cheddar & Outback Candy Grilled Sandwich
- 2 thick slices sourdough
- 2–3 oz sharp cheddar, sliced or shredded
- 2–3 tbsp drained Outback Candy Jalapeños (chop if large)
- Butter for the outside of the bread
- Butter the outer sides of the sourdough. Layer cheddar and Outback Candy between the slices.
- Grill in a skillet or press over medium heat until deep golden and the cheddar is fully melted (about 3–4 minutes per side).
- Rest 1 minute, slice, and serve. Want more fire? Use RED HOT Outback Candy.
Option B — Cheddar Outback Candy Sourdough Loaf
Use your favorite sourdough loaf formula. For one standard loaf (~850–900g dough):
- Your usual sourdough dough, ready for final shape
- 1–1½ cups sharp cheddar, cubed small (about 120–150g)
- ½–¾ cup drained, patted-dry Outback Candy Jalapeños, roughly chopped
- Dry the candy. Drain well and pat dry so extra syrup doesn’t collapse the crumb.
- Fold in. Gently stretch the dough and scatter cheddar + chopped Outback Candy. Letter-fold 2–3 times to distribute without tearing.
- Shape & proof. Shape as a boule or batard and proof as usual (cheese can speed fermentation a little).
- Score & bake. Score and bake hot with steam as you normally would. Cheese that caramelizes on the crust is a feature.
- Cool fully before slicing so the cheddar sets. Toast leftovers for next-level sandwiches.
Serving ideas
- Grilled cheese night with a swipe of mayo mixed with a spoon of candy brine
- Breakfast toast with soft scrambled eggs and extra Outback Candy on top
- Warm loaf slices on a board next to more Outback Candy