Pepper Jack Tomato Grilled Cheese (Printable)

Spicy, melty sandwich with pepper jack cheese and fresh tomato on jalapeño bread for extra kick.

# 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

# Directions:

01 - Lay out the bread slices on a clean surface. Butter one side of each slice thoroughly.
02 - Place two slices, buttered side down, on a plate or board. 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 the remaining bread slices, buttered side up, to form two sandwiches.
03 - Heat a large nonstick skillet or griddle over medium heat until hot.
04 - Place sandwiches in the skillet. Cook for 3–4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is melted.
05 - Remove from skillet, let cool for 1 minute, slice in half, and serve immediately.

# Expert Tips:

01 -
  • The jalapeño bread adds this incredible crunch and heat you cant get from regular bread
  • It takes literally 13 minutes from start to finish including prep time
  • The tomato juice melts into the cheese creating this tangy creamy situation that changes everything
02 -
  • Medium heat is your friend here. High heat burns the bread before the cheese has time to melt properly.
  • That 1 minute rest period seems pointless but it keeps the cheese from oozing out when you cut it.
  • Dont skip pressing down with the spatula. It helps the bread toast evenly and makes sure everything stays together.
03 -
  • Mayo instead of butter on the outside creates an even crispier crust that doesn't burn as easily
  • Grate some extra cheese directly onto the buttered bread before adding the main slices for next-level cheese pull
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