Pepper Jack & Tomato Grilled Cheese (Printer-friendly)

Spicy melty sandwich with pepper jack cheese and fresh tomato on jalapeño bread. Quick, easy, and perfectly crispy.

# Ingredient List:

→ Bread

01 - 4 slices jalapeño-studded bread

→ Cheese

02 - 4 slices pepper jack cheese

→ Vegetables

03 - 1 medium ripe tomato, thinly sliced

→ Spreads & Fats

04 - 2 tablespoons unsalted butter, softened

→ Seasonings

05 - Pinch of salt
06 - Freshly ground black pepper to taste

# How-To Steps:

01 - Lay out the bread slices on a clean surface and butter one side of each slice evenly.
02 - Place two slices buttered side down on a work surface. Layer each with 2 slices of pepper jack cheese and half the tomato slices. Season tomatoes lightly with salt and pepper if desired. Top with remaining bread slices buttered side up.
03 - Heat a large nonstick skillet or griddle over medium heat for 1 minute until evenly heated.
04 - Place assembled sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is completely melted.
05 - Remove sandwiches from skillet and let cool for 1 minute. Slice diagonally in half and serve immediately while hot.

# Expert Advice:

01 -
  • The pepper jack gets perfectly gooey while the jalapeño bread adds a double kick of heat that sneaks up on you
  • Ready in under 15 minutes but tastes like something from a fancy diner
  • The fresh tomato slices cut through all that rich cheese with bright acidity
02 -
  • Medium heat is your friend, high heat burns the bread before the cheese melts and low heat makes the bread sad and soggy
  • Pressing too hard with your spatula squeezes out all the good cheese juices, gentle pressure is all you need
03 -
  • Mayo instead of butter on the outside creates an even crispier, golden crust that stays crunchy longer
  • Use a cheese grater to add extra pepper jack on top of the slices before closing the sandwich for maximum cheese pull
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