Cheddar Jalapeño Grilled Cheese (Print Version)

Gooey cheddar and tangy pickled jalapeños between golden, buttery slices for a spicy comfort classic.

# Needed Ingredients:

→ 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 Steps:

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 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 Suggestions:

01 -
  • It takes barely longer than a regular grilled cheese but tastes like you planned something special.
  • The pickled jalapeños add brightness without overwhelming heat, so even cautious eaters tend to love it.
  • You can make it with ingredients you probably already have, and it feels like a treat every single time.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, so keep it on medium-low and be patient.
  • Grating your own cheddar instead of buying pre-shredded makes the melt smoother and creamier, which is the whole point of a grilled cheese.
03 -
  • Press down gently with your spatula while the sandwich cooks to help the cheese melt evenly and the bread crisp up without squishing out all the filling.
  • Let the sandwich rest for a full minute after cooking so the cheese firms up just enough to stay inside when you slice it, not all over your plate.
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