Pepper Jack Tomato Grilled Cheese (Printable)

Crispy buttered bread layered with spicy pepper jack and fresh tomato slices

# What You 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

# Step-by-Step Guide:

01 - Lay out bread slices on a clean surface. Butter one side of each slice thoroughly.
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 complete sandwiches.
04 - Preheat a large nonstick skillet or griddle over medium heat.
05 - Place sandwiches in skillet. Cook 3-4 minutes per side, pressing gently with spatula, until bread is golden brown and cheese is melted.
06 - Remove from skillet, let cool 1 minute, slice in half, and serve immediately.

# Expert Suggestions:

01 -
  • The jalapeño baked right into the bread gives you little pockets of heat in every single bite
  • Pepper jack gets gooey and melty while tomato adds a bright fresh contrast
  • Takes literally 15 minutes from start to finish for the kind of lunch that feels like a treat
02 -
  • Butter softens cheese and helps it melt more evenly than cold slices straight from the fridge
  • Medium low heat is better than high, you want the cheese to melt before the bread burns
  • Patting tomato slices dry with a paper towel prevents soggy bread disaster
03 -
  • Mayo instead of butter on the outside creates an even crispier, golden crust that wont burn as easily
  • Put a lid on your pan for the first minute of cooking to help the cheese melt faster without burning the bread
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