Jalapeño Pepper Jack Grilled Cheese (Printable)

Crispy sourdough with melted pepper jack and zesty jalapeños delivers a satisfying spicy kick.

# What You'll Need:

→ 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

# How To Make It:

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

# Expert Suggestions:

01 -
  • The creamy pepper jack balances the tangy jalapeños like they were made for each other
  • It comes together in under 20 minutes but feels like something special
  • The heat level is completely customizable based on your mood
02 -
  • Medium heat is lower than you think, and rushing this step leads to burnt bread before the cheese melts
  • Pressing too hard squeezes out all the cheesy goodness, so use a gentle touch
  • The cream cheese addition completely changes the texture, making it feel like a restaurant sandwich
03 -
  • Mayo instead of butter creates an even crispier crust that wont burn as easily
  • Grating some extra pepper jack on the outside before grilling makes these over the top
  • A cast iron skillet holds heat better and creates more even browning
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