Pepper Jack & Tomato Grilled Cheese (Print Version)

Spicy, melty sandwich with pepper jack cheese and fresh tomato on jalapeño-studded bread. Quick, easy, and perfect for lunch.

# 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 to taste

# How-To Steps:

01 - Lay out the bread slices on a clean surface and butter one side of each slice evenly.
02 - Place two slices of buttered bread, buttered side down, on a plate. Layer each with 2 slices of pepper jack cheese and half the tomato slices. Season tomatoes lightly with salt and pepper if desired. Top with remaining bread slices, buttered side up, to form two complete sandwiches.
03 - Heat a large nonstick skillet or griddle over medium heat for 1-2 minutes until evenly preheated.
04 - Place sandwiches in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is completely melted.
05 - Remove sandwiches from skillet and let cool for 1 minute. Slice each sandwich in half diagonally and serve immediately while warm.

# Expert Tips:

01 -
  • It comes together in under 15 minutes, which means you can make it between meetings or right when hunger hits hard.
  • The pepper jack brings just enough heat without overwhelming the creamy, buttery richness you want in a grilled cheese.
  • Fresh tomato slices add a juicy brightness that cuts through the richness and makes every bite feel balanced.
  • The jalapeño bread amps up the spice without any extra prep work, so you get double the flavor with zero extra effort.
02 -
  • Don't crank the heat too high or the bread will burn before the cheese has a chance to melt, leaving you with a sad, crunchy shell and cold center.
  • Pat the tomato slices dry with a paper towel before layering them in, or the sandwich can get watery and lose its crisp.
  • Use a lid for the last minute of cooking if your cheese isn't melting fast enough, it traps the heat and does the job without burning the bread.
03 -
  • Grate your own cheese instead of using pre-sliced for a creamier melt and better coverage across the bread.
  • Let the butter come to room temperature before spreading so it goes on evenly and doesn't tear the bread.
  • Press down gently with the spatula while grilling to help the layers stick together and get that perfect, compact bite.
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