Pepper Jack & Tomato Grilled Cheese (Printable)

Crispy golden sandwich with spicy pepper jack cheese and fresh tomato slices on jalapeño bread for extra heat.

# 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

# Steps:

01 - Lay out the 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 - Heat a large nonstick skillet or griddle over medium heat until evenly warmed.
05 - Place sandwiches in the skillet. Cook for 3–4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.
06 - Remove from skillet and let cool for 1 minute. Slice each sandwich in half diagonally and serve immediately.

# Expert Tips:

01 -
  • The spicy bread creates layers of heat that build slowly instead of hitting you all at once
  • Fresh tomato adds this bright acidic note that cuts through all that rich cheese
  • Takes literally thirteen minutes from start to finish, perfect for those I need food now moments
02 -
  • Medium heat is crucial—too high and the bread burns before the cheese melts, too low and you'll be waiting forever
  • Don't skip the one-minute cooling period, I learned this the hard way with molten cheese ending up all over my cutting board
03 -
  • A cast iron skillet creates the most even browning, but nonstick works perfectly fine too
  • Mayo instead of butter creates an even crunchier crust if you're feeling adventurous
  • Leftover sandwiches reheat surprisingly well in a 350°F oven for about 5 minutes
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