Pepper Jack & Tomato Grilled Cheese (Printable)

Buttery grilled cheese featuring spicy pepper jack and ripe tomatoes 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

# 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 sandwiches.
04 - Heat a large nonstick skillet or griddle over medium heat.
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 Tips:

01 -
  • The triple layer of heat from jalapeño bread, pepper jack, and optional fresh peppers hits different when youre craving something with guts
  • Takes literally 13 minutes from start to finish, perfect for those days when cooking feels like too much effort
  • The tomatoes soften just enough in the pan to become sweet and jammy, balancing all that spice beautifully
02 -
  • Medium heat is your friend here—I got impatient once and cranked it up, burning the bread while the cheese stayed stubbornly solid
  • Letting the sandwiches rest for that one minute after cooking makes the difference between a messy slide-out situation and something you can actually eat with dignity
  • If your tomatoes are on the thicker side, consider giving them a quick pat with paper towels before layering—too much moisture makes the bread sad and soggy
03 -
  • Use a cast iron skillet if you have one—the even heat distribution makes for perfectly golden bread every single time
  • Mayo instead of butter on the outside is controversial but produces the most incredibly crisp, restaurant-quality crust
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