Pepper Jack & Tomato Grilled Cheese (Printable)

Spicy pepper jack and fresh tomato sandwich grilled on jalapeño bread. A quick, melty lunch made in under 15 minutes.

# What You'll 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 to taste

# Directions:

01 - Lay out all bread slices on a clean surface and butter one side of each slice evenly.
02 - Place two slices with buttered side down on a work surface. Layer each with 2 slices of pepper jack cheese and half the tomato slices. Season lightly with salt and pepper if desired. Top with remaining bread slices, buttered side up.
03 - Heat a large nonstick skillet or griddle over medium heat until evenly preheated.
04 - Place sandwiches in the hot skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is completely melted.
05 - Remove sandwiches from skillet and let cool for 1 minute. Slice in half diagonally and serve immediately.

# Expert Tips:

01 -
  • It takes less than 15 minutes from counter to plate, perfect for when hunger hits hard.
  • The jalapeño bread adds heat without overpowering the creamy, tangy pepper jack.
  • Fresh tomato slices bring a juicy brightness that cuts through all that melted cheese.
  • You only need one pan and a spatula, so cleanup is almost nonexistent.
02 -
  • Medium heat is your friend—high heat will char the bread before the cheese has a chance to melt through.
  • Soften the butter first so it spreads without tearing the bread, especially if your loaf has chunky jalapeño pieces.
  • Slice the tomatoes thin enough to layer evenly but thick enough that they don't turn to mush in the heat.
03 -
  • Press the sandwich gently with your spatula while it cooks to help the cheese melt faster and create better contact with the pan.
  • If you're making more than two sandwiches, keep finished ones warm in a low oven while you cook the rest.
  • Use a cast iron skillet if you have one—it holds heat evenly and gives you the crispiest crust.
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