Cheddar Jalapeño Grilled Cheese (Printable Version)

Gooey melted cheddar and tangy pickled jalapeños between golden, buttery bread slices. A spicy twist on the classic comfort sandwich.

# What You'll Need:

→ Bread

01 - 4 slices thick-cut country bread or sourdough

→ Cheese & Fillings

02 - 1.5 cups sharp cheddar cheese, grated
03 - 0.25 cup pickled jalapeño slices, drained

→ For Grilling

04 - 2 tablespoons unsalted butter, softened

# Method:

01 - Lay out bread slices on a clean surface and spread butter evenly on one side of each slice.
02 - Flip the slices over and evenly distribute grated cheddar cheese on the unbuttered side of two slices.
03 - Scatter the pickled jalapeño slices over the cheese layer.
04 - Top each cheese-filled slice with remaining bread slices, buttered side facing outward.
05 - Heat a large nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until bread achieves golden brown color and cheese fully melts.
07 - Remove from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Tips:

01 -
  • It takes the comfort of melted cheese and adds just enough heat to wake up your taste buds without overwhelming them.
  • Everything comes together in one skillet in under fifteen minutes, which means you can make it on a whim after a long day.
  • The pickled jalapeños bring a tangy brightness that cuts through the richness of the cheddar in a way fresh peppers never could.
02 -
  • Medium low heat is essential because high heat will char the bread before the cheese has a chance to melt through.
  • Softening the butter before spreading prevents tearing the bread and ensures an even, crispy crust.
  • Draining the jalapeños well keeps the bread from getting soggy and the sandwich from falling apart.
03 -
  • Press the sandwich gently with a spatula while it cooks to help the cheese melt faster and create better contact with the skillet.
  • If you're making multiple sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Grate the cheese yourself instead of buying pre shredded because it melts more smoothly and doesn't have added anti caking agents.
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