Jalapeño Pepper Jack Grilled Cheese (Print Version)

Creamy pepper jack cheese meets tangy pickled jalapeños in this spicy, satisfying grilled cheese sandwich.

# What You 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 with 2 slices of pepper jack cheese.
04 - Sprinkle the chopped pickled jalapeños evenly over the cheese. For extra creaminess, spread 1 tablespoon cream cheese on the unbuttered side of the top bread slices.
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 -
  • It takes less than twenty minutes from counter to plate, perfect for those nights when youre starving but refuse to settle for boring food.
  • The spice level is adjustable, you control the heat by adding more or fewer jalapeños without changing the core of the sandwich.
  • Pepper jack melts beautifully and creates those irresistible cheese pulls that make you forget youre technically just eating bread and dairy.
02 -
  • Medium heat is your friend, too high and the bread burns before the cheese even thinks about melting.
  • Drain the jalapeños well or the liquid will make your bread soggy and dilute the flavor.
  • Softened butter spreads cleanly, cold butter tears the bread and creates uneven browning.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt evenly and bond the layers together.
  • If your skillet is big enough, cook both sandwiches at once so they finish at the same temperature and texture.
  • Add a thin layer of mayo to the outside of the bread instead of butter for an extra tangy, golden crust.
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