Pepper Jack & Tomato Grilled Cheese (Printable Version)

Crispy grilled sandwich featuring melty pepper jack and ripe tomato on jalapeño bread.

# What You Need:

→ 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

# How To Make It:

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.
03 - Top with the remaining bread slices, buttered side up, to form two sandwiches.
04 - Heat a large nonstick skillet or griddle over medium heat until hot.
05 - 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.
06 - Remove from skillet, let cool for 1 minute, slice in half, and serve immediately.

# Expert Advice:

01 -
  • The jalapeño-studded bread creates this subtle heat that sneaks up on you, making every bite more interesting than the last
  • Fresh tomato slices add moisture and brightness that cuts through all that rich, melted cheese beautifully
02 -
  • Medium heat is crucial because high heat burns the bread before the cheese has time to melt properly
  • Thick tomato slices make the bread soggy, so take your time slicing them as thin as you possibly can
03 -
  • Mayo instead of butter creates an even crispier exterior and doesn't burn as easily, so it's worth experimenting
  • Add a few fresh jalapeño slices inside if you really love heat, but warn anyone eating them first
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