Pepper Jack Tomato Grilled Cheese (Printer-Friendly)

A spicy, melty sandwich featuring pepper jack cheese and fresh tomato slices on jalapeño-studded bread.

# 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 - Pinch of salt
06 - Freshly ground black pepper

# Directions:

01 - Lay out bread slices on a clean 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 lightly with salt and pepper if desired.
03 - Top with remaining bread slices, buttered side up, to form two complete sandwiches.
04 - Heat a large nonstick skillet or griddle over medium heat.
05 - Place sandwiches in skillet and cook for 3 to 4 minutes per side, pressing gently with spatula, until bread is golden brown and cheese is fully melted.
06 - Remove from skillet and let cool for 1 minute. Slice each sandwich in half and serve immediately.

# Expert Suggestions:

01 -
  • The heat builds gradually instead of hitting you all at once, making it approachable even for spice sensitive folks
  • Tomato adds a bright acidity that cuts through the rich cheese perfectly
  • Takes barely ten minutes but tastes like something from a fancy sandwich shop
02 -
  • Medium low heat is your friend here, high heat burns the bread before the cheese melts
  • Dont overcrowd the pan, give each sandwich space to breathe and crisp properly
03 -
  • Mayo works surprisingly well instead of butter and creates an even crispier exterior
  • Pat tomato slices dry with paper towels before layering to prevent soggy bread
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