Jalapeño Pepper Jack Grilled Cheese (Printable Version)

A fiery twist on the classic grilled cheese with creamy pepper jack cheese and tangy pickled jalapeños for a 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 It:

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 ten minutes from counter to plate, which means you can make it when hunger hits hard and fast.
  • The pepper jack melts into something molten and sharp, and those pickled jalapeños cut through the richness in a way fresh ones never could.
  • You probably have everything you need already sitting in your fridge.
02 -
  • Medium heat is your friend here—I've scorched more than one sandwich by being impatient and cranking the burner too high.
  • Drain those jalapeños well or the brine will make your bread soggy, and nobody wants a soggy grilled cheese.
03 -
  • Grate a little extra cheese and sprinkle it in the pan around the sandwich—it'll crisp up into these addictive, lacy cheese crisps.
  • If you want even more flavor, brush the outside of the bread with garlic butter instead of plain.
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