Pepper Jack & Tomato Grilled Cheese (Print View)

Spicy, melty sandwich with pepper jack cheese and fresh tomato on jalapeño-studded bread. Easy lunch ready in under 15 minutes.

# 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

# Directions:

01 - Lay out the bread slices on a clean surface and butter one side of each slice evenly.
02 - Place two slices of bread buttered side down. 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 until it reaches optimal temperature.
04 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
05 - Remove sandwiches from skillet and let cool for 1 minute. Slice in half diagonally and serve immediately.

# Expert Tips:

01 -
  • It takes less than fifteen minutes from start to finish, which means you can make it even when you swear you have no time.
  • The layers of spice build gradually, from the jalapeño bread to the pepper jack, so it never feels overwhelming, just satisfying.
  • It is comforting without being boring, familiar enough to crave but interesting enough to actually look forward to.
02 -
  • Do not skip softening the butter, cold butter tears the bread and leaves you with bare patches that burn instead of browning evenly.
  • Medium heat is your friend here, I learned this after scorching three sandwiches in a row on high heat while the cheese stayed cold and stubborn in the middle.
  • Press gently with the spatula but do not smash, you want contact for even melting, not a flattened sad pancake of a sandwich.
03 -
  • If your skillet is not nonstick, wipe it lightly with oil before heating to prevent sticking, but do not overdo it or the bread gets greasy instead of crisp.
  • For an even melt, cover the skillet with a lid for the first two minutes of cooking, it traps the heat and melts the cheese faster without over-browning the bread.
  • Make extra and wrap them tightly in foil, they reheat surprisingly well in a low oven and taste almost as good the next day.
Go Back