Pepper Jack & Tomato Grilled Cheese (Print)

Spicy, melty sandwich featuring pepper jack cheese and fresh tomato slices, grilled on jalapeño bread for extra kick.

# 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 - 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 of bread, 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 each sandwich with remaining bread slices, buttered side up, to form two complete sandwiches.
04 - Heat a large nonstick skillet or griddle over medium heat until evenly warmed.
05 - 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.
06 - Remove sandwiches from skillet, let cool for 1 minute, slice in half diagonally, and serve immediately.

# Chef Secrets:

01 -
  • It comes together in the time it takes to boil water, but tastes like you put real thought into lunch.
  • The pepper jack melts into something silky and aggressive at the same time, especially against cool tomato.
  • You can adjust the heat up or down depending on your mood or who you're feeding.
  • It's one of those meals that feels indulgent but doesn't leave you sluggish afterward.
02 -
  • Medium heat is non-negotiable, I rushed it once on medium-high and ended up with burnt bread and cold cheese in the middle.
  • Pat your tomato slices dry with a paper towel or the sandwich will steam instead of crisp.
  • Softened butter is the difference between golden perfection and torn bread with uneven browning.
03 -
  • Weigh the sandwich down with a second skillet or a heavy pot lid while it cooks for extra-crispy, compressed layers.
  • If your tomatoes are too juicy, salt them lightly and let them sit for five minutes, then blot before using.
  • Keep the heat at medium and resist the urge to crank it up, patience here means even melting and no burnt spots.
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