Jalapeño Pepper Jack Grilled Cheese (Printable Version)

Crispy sourdough loaded with melted pepper jack and zesty jalapeños.

# What You 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 Steps:

01 - Spread one side of each bread slice with softened butter, ensuring complete coverage to the edges for even browning.
02 - Place two slices bread, buttered side down, on work surface. Layer each with 2 slices pepper jack cheese. Sprinkle chopped pickled jalapeños evenly over cheese. For extra creaminess, spread 1 tablespoon cream cheese on unbuttered side of top bread slices. Complete sandwiches with remaining bread, buttered side up.
03 - Heat nonstick skillet or griddle over medium heat. Place sandwiches in skillet and cook 3-4 minutes per side, pressing gently with spatula, until golden brown and cheese has melted completely.
04 - Remove from skillet and let rest 1 minute to allow cheese to set. Slice diagonally and serve hot.

# Expert Tips:

01 -
  • The tangy pickled jalapeños cut through all that richness in ways fresh peppers never could
  • Takes literally fifteen minutes from ingredient shuffling to first bite
  • The butter to bread to cheese ratio here creates that elusive golden crust without burning
02 -
  • Low and slow beats rushing every time—high heat gives you burned bread with cold cheese inside
  • Pickled jalapeños are way more consistent than fresh ones which can be mysteriously mild or unexpectedly fiery
  • A splatter guard is your friend here because butter and hot cheese are both enthusiastic jumpers
03 -
  • Mayo instead of butter on the outside creates an even crisper crust that will make you question everything you know
  • Grating some extra pepper jack on the outside before griddling adds cheesy flavor to every bite
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