Jalapeño Pepper Jack Grilled Cheese (Print Version)

Creamy pepper jack cheese and tangy pickled jalapeños create a spicy, satisfying grilled cheese in just 18 minutes.

# What You'll Need:

→ Bread & Dairy

01 - 4 slices sourdough bread
02 - 4 tablespoons unsalted butter, softened
03 - 4 slices pepper jack cheese

→ Vegetables

04 - 2 tablespoons pickled jalapeño slices, drained and chopped

→ Optional Additions

05 - 2 tablespoons cream cheese, softened

# How to Make:

01 - Spread one side of each bread slice with softened butter.
02 - Place two slices of bread, buttered side down, on a clean work surface.
03 - Layer each bread slice with 2 slices of pepper jack cheese.
04 - Sprinkle the chopped pickled jalapeños evenly over the cheese. Spread 1 tablespoon cream cheese on the unbuttered side of the top bread slices if using for extra creaminess.
05 - Top each with the remaining bread slices, buttered side up.
06 - Heat a nonstick skillet or griddle over medium heat.
07 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until golden brown and the cheese has melted.
08 - Remove from the skillet, let rest for 1 minute, then slice and serve hot.

# Expert Advice:

01 -
  • The pickled jalapeños add a tangy brightness that cuts through all that rich, melted cheese
  • Ready in under 20 minutes but tastes like something from a diner that knows what theyre doing
02 -
  • Medium heat is your friend here. High heat burns the bread before the cheese melts
  • Letting the sandwiches rest for just one minute keeps the cheese from oozing out when you slice them
03 -
  • Use a spatula to press down gently while cooking. This helps the bread contact the pan evenly for better browning
  • If your cheese isnt melting, tent the pan with foil for a minute. The trapped heat finishes the job without burning the bread
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