Jalapeño Pepper Jack Grilled Cheese (Printer Version)

Creamy pepper jack meets tangy pickled jalapeños in this golden, crispy sandwich with 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 (for extra creaminess)

# How to Make It:

01 - Spread softened butter evenly over one side of each bread slice.
02 - Place two bread slices butter-side down on a clean work surface. Layer each with 2 slices of pepper jack cheese.
03 - Sprinkle chopped pickled jalapeños evenly over the cheese on both sandwiches.
04 - For extra creaminess, spread 1 tablespoon cream cheese on the unbuttered side of the remaining bread slices. Place these slices butter-side up on top of each sandwich.
05 - Preheat a nonstick skillet or griddle over medium heat.
06 - Place sandwiches in the skillet and cook for 3–4 minutes per side, pressing gently with a spatula, until golden brown and cheese has melted.
07 - Remove from skillet and let rest for 1 minute before slicing diagonally. Serve hot.

# Expert Advice:

01 -
  • The perfect balance of gooey cheese meets tangy heat without overwhelming your palate
  • Ready in under 20 minutes but tastes like something from a diner
  • That first crispy crunch followed by melty spicy goodness is absolutely worth the stove time
02 -
  • Medium low heat is your friend here too high and the bread burns before the cheese melts
  • Butter all the way to the edges prevents those sad dry corners everyone hates
  • The one minute rest period feels like forever but makes a huge difference in the final texture
03 -
  • Mayo instead of butter creates an even crispier exterior that wont burn as easily
  • A little garlic powder mixed into the butter takes these next level
  • Cutting sandwiches on the diagonal somehow makes them taste better
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