Cheddar Jalapeño Grilled Cheese (Printable)

Gooey melted cheddar and spicy pickled jalapeños nestled between golden, buttery slices of bread for a flavor-packed comfort sandwich.

# 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

# How To Make:

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

# Expert Tips:

01 -
  • It delivers serious flavor in under fifteen minutes, perfect for when hunger strikes hard and fast.
  • The pickled jalapeños add just enough heat and tang to cut through the richness without overwhelming your taste buds.
  • You probably have everything you need already sitting in your kitchen right now.
  • It feels indulgent but comes together with zero fuss or fancy technique.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it at medium-low and be patient.
  • Draining the jalapeños well is critical or you'll end up with soggy bread and a watery mess.
  • Grating your own cheese instead of buying pre-shredded will give you a creamier, smoother melt every single time.
03 -
  • Use a cast iron skillet if you have one, it holds heat evenly and gives you the most consistent crust.
  • If you like it extra spicy, toss a few fresh jalapeño slices in with the pickled ones for a double kick.
  • Let the sandwich rest for a full minute after cooking so the cheese firms up just enough to stay inside when you bite.
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