Pepper Jack Tomato Grilled Cheese (Printable Version)

Golden jalapeño bread stacked with spicy pepper jack and ripe tomatoes, grilled until perfectly crispy and melty.

# What You'll 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 Prepare:

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.
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 Suggestions:

01 -
  • The heat from the jalapeño bread builds gradually, letting you control how spicy things get
  • Tomato adds just enough acidity and freshness to cut through all that rich, melted cheese
  • Ready in under 15 minutes but tastes like something from a specialty sandwich shop
02 -
  • Pat your tomato slices with a paper towel before layering or the moisture will steam the bread instead of creating that crisp exterior
  • Medium heat might feel too slow but high heat burns the bread before the cheese has time to melt completely
03 -
  • Use a cast iron skillet if you have one for the most even browning and satisfying crunch
  • Butter the corners of the bread extra thoroughly since those areas burn first
Go Back