Pepper Jack Tomato Grilled Cheese (Print page)

Spicy, melty sandwich with pepper jack cheese and fresh tomato slices on jalapeño 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

# Directions:

01 - Lay out the bread slices on a clean surface. Butter one side of each slice generously.
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 Advice:

01 -
  • The heat from the jalapeño bread builds slowly, letting you decide how much spice you really want
  • Pepper jack brings that perfect melt while the fresh tomato cuts through the richness
  • Takes thirteen minutes from start to finish, including prep
02 -
  • Do not rush the heating step—a properly warmed skillet prevents soggy bread and ensures even melting
  • Pressing too hard while cooking squeezes out all the cheese, losing that gooey factor you want
03 -
  • Use a mandoline or very sharp knife for the tomato slices—consistent thickness prevents sliding and uneven melting
  • Mayo instead of butter on the exterior creates an even crunchier crust and will not burn as easily
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