Cheddar Jalapeño Grilled Cheese (Printable Version)

Gooey cheddar and pickled jalapeños between golden, buttery bread. A spicy twist on the classic comfort sandwich.

# What You Need:

→ Bread

01 - 4 slices thick-cut country bread or sourdough

→ Cheese & Fillings

02 - 1.5 cups sharp cheddar cheese, grated
03 - 0.25 cup pickled jalapeño slices, drained

→ For Grilling

04 - 2 tablespoons unsalted butter, softened

# How to Make It:

01 - Lay out bread slices on a clean surface and spread butter evenly on one side of each slice.
02 - Flip slices over and evenly distribute grated cheddar cheese on the unbuttered side of two slices.
03 - Scatter pickled jalapeño slices over the cheese layer.
04 - Top with remaining bread slices, ensuring buttered side faces outward.
05 - Heat a large nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches in skillet and cook 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
07 - Remove from skillet, let rest 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It takes the nostalgia of a classic grilled cheese and wakes it up with a kick of heat that never gets old.
  • You can make it start to finish in 15 minutes, which means no excuses on busy weeknights.
  • The contrast between buttery, crispy bread and gooey, spicy filling is pure comfort with attitude.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, and you will end up with a crunchy shell around cold cheese, which is heartbreaking.
  • Draining the jalapeños well is not optional, because the brine will make your bread soggy and ruin that crispy texture you worked for.
03 -
  • Press the sandwiches gently with your spatula while they cook, it helps the cheese melt faster and gives you better contact with the pan for an even crust.
  • If your cheddar is not melting fast enough, cover the skillet with a lid for the last minute or so, the trapped heat will finish the job without burning the bread.
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