Pepper Jack & Tomato Grilled Cheese (Printable)

Spicy melty sandwich featuring pepper jack cheese and fresh tomato slices grilled on jalapeño-studded bread for extra kick.

# 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 to taste

# Steps:

01 - Lay out all bread slices on a clean work surface. Apply softened butter evenly to one side of each slice.
02 - Place two slices buttered side down. Layer 2 slices pepper jack cheese and half the tomato slices onto each. Season tomatoes lightly with salt and pepper. Top with remaining bread slices buttered side up to form two complete sandwiches.
03 - Heat a large nonstick skillet or griddle over medium heat for 1-2 minutes until evenly warmed.
04 - Place sandwiches in the skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until bread achieves golden brown color and cheese melts completely.
05 - Remove sandwiches from skillet and allow to cool for 1 minute. Slice diagonally in half and serve immediately.

# Expert Advice:

01 -
  • The pepper jack melts into creamy, spicy puddles that soak into every bite without overwhelming the tomato.
  • Jalapeño bread adds texture and surprise bursts of heat you don't get from plain sourdough.
  • It comes together faster than ordering takeout and uses ingredients you probably already have.
  • The tomato keeps it from feeling too heavy, adding a fresh brightness that balances all that melted cheese.
02 -
  • Medium heat is non-negotiable, I've scorched too many sandwiches by cranking it up thinking it would save time.
  • Soften the butter first or you'll tear the bread trying to spread it, leaving bald spots that won't brown.
  • Thin tomato slices are key, thick ones release too much water and make the bread soggy.
03 -
  • Grate your own cheese if you can, pre-shredded doesn't melt as smoothly because of the anti-caking coating.
  • Use a cast iron skillet if you have one, it holds heat more evenly and gives you better color on the bread.
  • If you're making more than two, keep finished sandwiches warm in a low oven while you cook the rest.
Go Back