Pepper Jack & Tomato Grilled Cheese (Print View)

Spicy pepper jack and fresh tomato grilled on jalapeño bread. Perfectly melted and golden brown in under 15 minutes.

# Components:

→ 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 to taste

# Directions:

01 - Lay out bread slices on a clean work surface and butter one side of each slice evenly.
02 - Place two slices with buttered side down on a plate. Layer each with 2 slices of pepper jack cheese and half the tomato slices. Season tomatoes lightly with salt and pepper if desired. Top with remaining bread slices, buttered side up.
03 - Heat a large nonstick skillet or griddle over medium heat until evenly preheated.
04 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
05 - Remove from skillet and let cool for 1 minute. Slice in half diagonally and serve immediately.

# Expert Advice:

01 -
  • The pepper jack gives you a creamy, spicy melt that never gets boring.
  • Fresh tomato adds a juicy brightness that cuts through all that richness.
  • Jalapeño bread makes every bite feel like a little surprise.
  • It comes together in under fifteen minutes, perfect for when you're starving.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese melts, medium heat is your friend here.
  • Softening the butter first makes all the difference, cold butter tears the bread and doesn't spread evenly.
  • Slice the tomato thin, thick slices release too much water and make the sandwich soggy.
03 -
  • Press gently with your spatula while cooking, it helps the cheese melt faster and keeps the sandwich compact.
  • If you want extra heat, add a few thin slices of fresh jalapeño inside with the tomato.
  • Let the sandwich rest for a minute after grilling so the cheese sets slightly and doesn't all ooze out when you bite in.
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