Cheddar Jalapeño Grilled Cheese (Print Version)

Spicy, gooey cheddar paired with tangy pickled jalapeños on buttery toasted bread. A quick and satisfying comfort classic.

# Ingredient List:

→ Bread

01 - 4 slices thick-cut country bread or sourdough

→ Cheese & Fillings

02 - 1.5 cups sharp cheddar cheese, grated
03 - 0.25 cup pickled jalapeño slices, drained

→ For Grilling

04 - 2 tablespoons unsalted butter, softened

# How to Make:

01 - Lay out bread slices on a clean surface and spread butter evenly on one side of each slice.
02 - Flip the slices over and evenly distribute grated cheddar cheese on the unbuttered side of two slices.
03 - Scatter pickled jalapeño slices over the cheese layer.
04 - Top with remaining bread slices, buttered side facing outward.
05 - Heat a large nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches in skillet and cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
07 - Remove from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It transforms a childhood favorite into something bold enough for adults who crave a little kick.
  • The pickled jalapeños add brightness that cuts through the richness of melted cheddar perfectly.
  • You can have a restaurant quality sandwich on the table in under 15 minutes with pantry staples.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium low and be patient.
  • Grating your own cheese makes all the difference because pre shredded cheese has anti caking agents that prevent smooth melting.
  • Draining the jalapeños well is crucial or you'll end up with soggy bread and a watery mess.
03 -
  • Use a heavy skillet or cast iron pan if you have one, as the even heat distribution gives you the most consistent golden crust.
  • If you're making multiple sandwiches, keep the finished ones warm in a 200 degree oven while you cook the rest.
  • Leftover jalapeño brine makes an excellent addition to salad dressings or marinades, so don't toss it.
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