Cheddar Jalapeño Grilled Cheese (Printable)

Gooey melted cheddar and tangy pickled jalapeños between golden, buttery bread slices. A spicy American classic.

# What You Need:

→ 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

# Directions:

01 - Lay out bread slices on a clean surface. Spread butter evenly on one side of each slice.
02 - Flip slices over. On two slices (unbuttered side), evenly distribute grated cheddar cheese. Scatter pickled jalapeño slices over the cheese.
03 - Top with remaining bread slices, buttered side facing out.
04 - Heat a large nonstick skillet or griddle over medium-low heat.
05 - Place sandwiches in the skillet. Cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
06 - Remove from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • The pickled jalapeños add just enough heat without overwhelming the creamy cheddar.
  • It comes together in under 15 minutes, making it perfect for lazy lunches or quick dinners.
  • The buttery, golden crust gives you that satisfying crunch with every bite.
  • You can adjust the spice level easily by adding more or fewer jalapeños.
02 -
  • Do not rush the heat, medium-low is key or the bread will burn before the cheese melts.
  • Drain the jalapeños well or the excess liquid will make the bread soggy.
  • Grate your own cheese instead of buying pre-shredded, the anti-caking agents in bagged cheese prevent smooth melting.
03 -
  • Let the butter come to room temperature before spreading, it makes the job so much easier and prevents tearing the bread.
  • Press gently with your spatula while grilling to help the cheese melt faster and bond with the bread.
  • If your skillet is not nonstick, add a tiny bit of butter to the pan before placing the sandwiches to prevent sticking.
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