Jalapeño Pepper Jack Grilled Cheese (Print Version)

Crispy sourdough with melted pepper jack and zesty jalapeños delivers satisfying heat in every bite.

# Ingredient List:

→ 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

# Steps:

01 - Spread one side of each bread slice with softened butter.
02 - Place two slices of bread, buttered side down, on a clean work surface.
03 - Layer each with 2 slices of pepper jack cheese.
04 - Sprinkle the chopped pickled jalapeños evenly over the cheese. For extra creaminess, spread 1 tablespoon cream cheese on the unbuttered side of the top bread slices.
05 - Top each with the remaining bread slices, buttered side up.
06 - Heat a nonstick skillet or griddle over medium heat.
07 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until golden brown and the cheese has melted.
08 - Remove from the skillet, let rest for 1 minute, then slice and serve hot.

# Expert Tips:

01 -
  • The pepper jack does the heavy lifting flavor-wise, so you're not stuck eating bland cheese that needs five other ingredients to taste good.
  • Pickled jalapeños add tang and crunch without making your kitchen smell like a sauna for three days.
  • This is genuinely faster than ordering takeout, and costs about a quarter of the price.
02 -
  • Drained pickled jalapeños are non-negotiable—I learned this the hard way when I thought the liquid would add flavor and ended up with a soggy, steamed sandwich instead of a crispy one.
  • Medium heat is your friend here because it gives the butter time to brown and creates that crispy exterior while the interior has time to melt properly without burning.
03 -
  • Use a nonstick pan or griddle because it prevents sticking and makes cleanup instant, which matters when you're hungry and impatient.
  • Softening your butter beforehand takes literally two minutes at room temperature and saves you from tearing the bread trying to spread cold butter.
Go Back