Jalapeño Pepper Jack Grilled Cheese (Printable Version)

Crispy sourdough with melted pepper jack and zesty jalapeños

# What You 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:

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

# Expert Tips:

01 -
  • The heat from pickled jalapeños cuts through rich cheese in the most satisfying way
  • Ready in under 20 minutes but tastes like something from a diner
02 -
  • Low and slow heat prevents burning the bread before the cheese melts
  • Patting chopped jalapeños dry keeps the bread from getting soggy
03 -
  • Mayo instead of butter creates an even crunchier exterior
  • Use a cast iron skillet for the most even browning
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