Cheddar Jalapeño Grilled Cheese (Printable Version)

Crispy golden sandwich featuring melted sharp cheddar and tangy pickled jalapeños between buttery bread. A spicy take on a classic favorite.

# What You'll 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

# Steps:

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.
03 - Scatter pickled jalapeño slices over the cheese.
04 - Top with remaining bread slices, buttered side facing out.
05 - Heat a large nonstick skillet or griddle over medium-low heat.
06 - Place sandwiches in skillet. Cook for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is fully melted.
07 - Remove from skillet, let rest for 1 minute, then slice and serve warm.

# Expert Advice:

01 -
  • It takes less than 15 minutes from counter to plate, which means you can make it on the hungriest, most impatient days.
  • The pickled jalapeños bring a bright, tangy heat that cuts through the richness without overwhelming your taste buds.
  • Sharp cheddar melts into glossy, stretchy ribbons that cling to every bite.
  • The buttery crust shatters when you press down, giving you that perfect crisp-to-soft contrast.
02 -
  • If your heat is too high, the bread will burn before the cheese melts, leaving you with a crunchy shell and cold, uncooperative cheddar inside.
  • Draining the jalapeños thoroughly is non-negotiable because even a little extra brine will seep into the bread and make it limp instead of crispy.
  • Pressing the sandwich with your spatula helps the cheese melt faster and creates better contact with the pan for an even crust.
03 -
  • Grate your cheese while it's cold from the fridge, it's easier to handle and melts more evenly than cheese that's been sitting out.
  • If you don't have pickled jalapeños, fresh ones work too, just slice them thin and remove the seeds if you want less heat.
  • Press the sandwich gently but firmly with your spatula while it cooks, this encourages the cheese to spread and helps the bread make full contact with the pan for an even crust.
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