Pepper Jack & Tomato Grilled (Print version)

Spicy, melty sandwich with pepper jack cheese and fresh tomato on 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 Make It:

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

# Expert Tips:

01 -
  • The jalapeño bread adds built-in heat that infuses every bite, so you get spice without having to layer on hot sauce
  • Tomatoes might seem unusual in grilled cheese, but they create these bright, juicy pockets that cut through all that rich, melty cheese
  • Ready in under 15 minutes, making it perfect for those nights when takeout feels like too much effort but you still want something special
02 -
  • Low and slow wins the race here. High heat burns the jalapeño bits in the bread before the cheese has time to melt into that luscious state we're after.
  • Don't overcrowd your skillet. Making both sandwiches at once seems efficient, but they steam instead of grill and you lose that crispy exterior.
  • If your tomatoes are especially juicy, pat them between paper towels before layering. I learned this one after a particularly soggy sandwich situation.
03 -
  • Mayo actually creates an even crispier exterior than butter. I know it sounds strange, but try it once and you might never go back.
  • Place a piece of parchment paper between your spatula and sandwich when pressing. It keeps the cheese from sticking to your utensil and makes for easier cleanup.
  • If the bread is browning too fast before the cheese melts, tent the pan with foil for the last minute. The trapped heat finishes melting without burning the bottom.
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