Pepper Jack Tomato Grilled Cheese (Printable)

Crispy sandwich with spicy pepper jack, fresh tomatoes, and jalapeño bread

# 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 Steps:

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.

# Top Tips:

01 -
  • The jalapeño bread adds a double kick of heat that mellows beautifully when it hits the grill
  • Fresh tomato cuts through all that rich cheese with bright acidity
  • This comes together in under 15 minutes but tastes like something from a proper sandwich shop
02 -
  • Don't rush the medium heat, otherwise you'll burn the bread before the cheese has a chance to melt completely
  • Thin tomato slices are non negotiable here since thick ones won't cook through and can make the bread soggy
03 -
  • Let your butter soften to room temperature before starting so it spreads easily without tearing the bread
  • Use a serrated knife to slice through the finished sandwich without squishing all the cheese out the back
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