Spicy Cheddar Jalapeño Grilled Cheese (Print Version)

Gooey melted cheddar meets tangy pickled jalapeños in this spicy twist on a classic grilled cheese sandwich.

# 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 Steps:

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

# Helpful Tips:

01 -
  • It takes the nostalgic comfort of grilled cheese and wakes it up with a vinegary kick that keeps you coming back for more.
  • You can make it start to finish in the time it takes to decide what to watch on TV.
  • The contrast between creamy melted cheddar and tangy pickled jalapeños feels like a flavor conversation happening in your mouth.
  • It uses ingredients you probably already have, no special shopping trip required.
02 -
  • Medium-low heat is non-negotiable because high heat will char your bread before the cheese even thinks about melting.
  • Grating your own cheese instead of using pre-shredded makes the texture infinitely better and the melt smoother.
  • Draining the jalapeños thoroughly keeps the sandwich crispy instead of soggy.
03 -
  • Press down gently with your spatula while cooking to help the cheese make contact with the bread and melt evenly.
  • If your cheese isn't melting fast enough, cover the skillet with a lid for 30 seconds to trap the heat.
  • Let the sandwich rest for a full minute before cutting or the cheese will run out and you'll lose all that gooey goodness.
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