Cheddar Jalapeño Grilled Cheese (Printable)

Gooey melted cheddar meets spicy pickled jalapeños in this quick, buttery grilled sandwich.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • It takes the comfort of melted cheese and adds just enough heat to keep things interesting without overwhelming your taste buds.
  • You can pull this together in fifteen minutes with ingredients you probably already have, making it perfect for lazy weeknights or spontaneous cravings.
02 -
  • Medium-low heat is your friend here because high heat will char the bread before the cheese even thinks about melting, leaving you with a crunchy shell and a cold, hard center.
  • Grating your own cheese is non-negotiable if you want that smooth, gooey melt because pre-shredded cheese contains starches that can make it grainy and clumpy.
03 -
  • Press down gently with your spatula while the sandwich cooks to help the cheese melt faster and create better contact with the hot pan.
  • If your cheese isn't melting fast enough, cover the skillet with a lid for the last minute of cooking to trap the heat and encourage a gooey center.
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