Pepper Jack & Tomato Grilled (Printable Version)

Spicy, melty sandwich with pepper jack cheese and fresh tomato slices 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 (optional)

05 - Pinch of salt
06 - Freshly ground black pepper

# How To Make It:

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

# Expert Advice:

01 -
  • That moment when you cut into the sandwich and watch the cheese pull apart in strings, knowing every bite will have that perfect spicy kick
  • The way fresh tomato slices add bright acidity that cuts through the rich, melty cheese like they were made for each other
02 -
  • Medium heat might feel too slow but higher heat burns the bread before the cheese has time to melt into that perfect lava consistency
  • Drying your tomato slices on paper towels is the difference between a crisp sandwich and one that falls apart into a soggy mess
03 -
  • Mayo instead of butter is controversial but creates an even crispier crust that won't burn as easily, worth trying once to decide which camp you're in
  • A tiny smear of garlic butter on the inside of the bread adds subtle depth that makes people ask what your secret ingredient is
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