Cheddar Jalapeño Grilled Cheese (Printable)

Gooey cheddar and tangy pickled jalapeños nestled between golden, buttery bread slices. Ready in 15 minutes.

# What You Need:

→ Bread

01 - 4 slices thick-cut country bread or sourdough

→ Cheese & Fillings

02 - 1½ cups sharp cheddar cheese, grated
03 - ¼ cup pickled jalapeño slices, drained

→ For Grilling

04 - 2 tablespoons unsalted butter, softened

# How To Make It:

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

# Expert Tips:

01 -
  • It takes the nostalgia of grilled cheese and wakes it up with just enough heat to make it interesting without overwhelming the creamy, melty center.
  • You can make it in under 15 minutes with ingredients you probably already have, and it feels like a treat every single time.
02 -
  • Medium-low heat is your friend because high heat will give you burnt bread with cold, unmelted cheese in the middle, and nobody wants that.
  • Draining the jalapeños well is critical or the extra moisture will steam the bread instead of crisping it, and you'll lose that perfect crunch.
03 -
  • Grate your own cheese instead of buying pre-shredded because it melts smoother and tastes fresher without any weird texture.
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and bind everything together, but don't smash it flat or you'll squeeze out all the gooey goodness.
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