Cheddar Jalapeño Grilled Cheese (Printable Version)

Buttery toasted bread filled with sharp cheddar and zesty pickled jalapeños, melted to perfection.

# What You'll Need:

→ Bread

01 - 4 slices thick-cut country bread or sourdough

→ Cheese & Fillings

02 - 1 1/2 cups shredded sharp cheddar cheese (150 g)
03 - 1/4 cup pickled jalapeño slices, drained (30 g)

→ For Grilling

04 - 2 tablespoons unsalted butter, softened (28 g)

# Steps to Follow:

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

# Additional Tips::

01 -
  • Ready in 15 minutes but tastes like you planned something special
  • The pickled jalapeños give heat without overpowering, just enough to keep things interesting
  • Sharper cheddar creates actual flavor instead of that blank melted cheese feeling
02 -
  • Medium-low heat is non-negotiable—go too hot and the bread burns before the cheese melts, leaving you with a charred outside and cold cheese inside
  • Draining those jalapeños properly makes the difference between a crispy sandwich and a soggy one; don't skip this step
03 -
  • Keep your spatula handy and press gently every minute or so—this ensures even heat distribution and prevents one side from burning while the other side stays cold
  • If you're making two sandwiches and one's done before the other, move the finished one to a warm plate while you finish the second; the residual heat keeps the cheese perfectly melted
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