Jalapeño Pepper Jack Grilled Cheese (Print Version)

Fiery grilled cheese with creamy pepper jack and tangy pickled jalapeños. Buttery sourdough, melted cheese, and a satisfying spicy kick.

# 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 softened butter on one side of each bread slice.
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 chopped pickled jalapeños evenly over the cheese. If using cream cheese, spread 1 tablespoon on the unbuttered side of the top bread slices.
05 - Top each sandwich 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 cheese has melted completely.
08 - Remove from skillet, let rest for 1 minute, then slice diagonally and serve while hot.

# Expert Tips:

01 -
  • The heat sneaks up on you in the best possible way, balancing all that creamy richness
  • It comes together in under 20 minutes but tastes like something you would wait hours for at a diner
  • The tang from pickled jalapeños cuts through the cheese so every bite stays interesting
02 -
  • Medium low heat is your friend here, I have burned countless sandwiches by getting impatient with the temperature
  • A buttered knife makes slicing so much cleaner and prevents the cheese from dragging across the bread
03 -
  • Mayo instead of butter on the outside creates an even crispier, more golden crust that will not burn as easily
  • Mixing a small amount of grated sharp cheddar with the pepper jack adds depth and keeps the spice from overwhelming the other flavors
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