Cheddar Jalapeño Grilled Cheese (Print Page)

Spicy and gooey with sharp cheddar and pickled jalapeños between golden, buttery bread. A quick 15-minute classic.

# What You Need:

→ 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

# Directions:

01 - Lay out the bread slices on a clean surface. Spread butter evenly on one side of each slice.
02 - Flip the slices over. On two slices with unbuttered side facing up, 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 outward.
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 Advice:

01 -
  • It takes the comfort of melted cheddar and adds just enough heat to wake up your taste buds without overwhelming them.
  • You can throw it together in less time than it takes to decide what to watch on TV.
  • The crispy buttery crust against gooey cheese is pure satisfaction in every bite.
  • It pairs beautifully with tomato soup or stands strong on its own.
02 -
  • Keep the heat at medium-low or the bread will burn before the cheese melts, leaving you with a crunchy shell and cold center.
  • Softening the butter first is non-negotiable, cold butter rips the bread and spreads unevenly, leading to patchy browning.
  • Draining the jalapeños well prevents excess moisture from making the bread soggy and diluting the flavors.
03 -
  • Grate your own cheese instead of buying pre-shredded, it melts smoother and tastes fresher without any added starches.
  • Press down gently with your spatula while grilling to help the cheese melt faster and create better contact with the pan for even browning.
  • Let the sandwich rest for a full minute after cooking, it lets the cheese firm up just enough so it doesn't all spill out when you cut it.
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