Jalapeño Pepper Jack Grilled Cheese (Printer View)

Creamy pepper jack cheese and tangy pickled jalapeños elevate classic grilled cheese into a satisfying, spicy sandwich.

# 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

# Method:

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. Layer each with 2 slices of pepper jack cheese.
03 - 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.
04 - Top each with the remaining bread slices, buttered side up.
05 - Heat a nonstick skillet or griddle over medium heat.
06 - Place sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently, until golden brown and the cheese has melted.
07 - Remove from the skillet, let rest for 1 minute, then slice and serve hot.

# Expert Advice:

01 -
  • The pepper jack gets perfectly gooey while the pickled jalapeños add this bright tangy heat that cuts through all that richness
  • Takes literally fifteen minutes from start to finish, which is dangerous because you'll want to make it constantly
02 -
  • Medium low heat is your friend here, high heat burns the butter before the cheese has time to melt properly
  • If your knife slides through too easily when cutting, the cheese might not be fully melted yet
03 -
  • Mayo instead of butter on the outside creates an even crunchier crust, I know it sounds weird but try it once
  • Grate some extra pepper jack on top of the sliced jalapeños before adding the top bread for maximum cheese coverage
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