Pepper Jack & Tomato Grilled Cheese (Printable)

Spicy melty sandwich with pepper jack cheese and fresh tomato on jalapeño bread, grilled to golden perfection.

# 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 - Salt to taste
06 - Freshly ground black pepper to taste

# Directions:

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

# Expert Suggestions:

01 -
  • The pepper jack melts into creamy, spicy rivers that soak into every bite of bread.
  • Jalapeño-studded bread adds texture and a surprise kick you don't get from plain sourdough.
  • It comes together in under fifteen minutes, which means you can make it even on the busiest days.
  • The tomato slices add a fresh, juicy contrast that keeps it from feeling too heavy.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so medium heat is your friend here.
  • Pressing gently with the spatula helps the sandwich hold together and encourages even browning without squashing out all the filling.
  • Letting it rest for a minute after cooking keeps the cheese from sliding out the second you cut into it.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent crust.
  • If you're making more than two sandwiches, keep the finished ones warm in a low oven while you cook the rest.
  • Pat the tomato slices dry with a paper towel before layering them in, it prevents the bread from getting soggy.
Return