Description
A flavorful twist on classic grilled cheese featuring spicy roasted jalapeños melted between layers of sharp cheddar and pepper jack cheeses, grilled to golden perfection on your favorite bread.
Ingredients
Jalapeños
- Whole jalapeños, quantity as desired (about 3-4 large jalapeños)
Cheese
- Equal parts shredded pepper jack cheese and shredded cheddar cheese, approximately 1/2 cup each per sandwich
Bread
- Sliced bread, any kind you love (2 slices per sandwich)
Butter
- Softened butter for spreading, about 1 tablespoon per sandwich
Instructions
- Roast Jalapeños: Preheat your oven to 425°F (220°C). Place whole jalapeños on a baking sheet and roast for 15–20 minutes, turning halfway through, until the skins are charred and blistered. Remove from oven and let cool enough to handle, then peel the skins off, remove the seeds if you prefer less heat, and slice the jalapeños thinly.
- Butter & Build: Butter one side of each slice of bread. On the unbuttered side of one slice, layer the shredded cheddar cheese, shredded pepper jack cheese, and the sliced roasted jalapeños. Top with the second slice of bread, buttered side facing out.
- Grill It: Heat a skillet over medium heat. Place the assembled sandwich in the skillet and grill for 3–4 minutes on each side, pressing gently with a spatula, until the bread is golden brown and the cheese has melted completely.
- Serve: Remove the sandwich from the skillet and let it cool for a minute. Slice as desired and serve hot for the best melty, spicy experience.
Notes
- Removing the seeds from jalapeños reduces the heat significantly; keep them if you like it spicier.
- Use a cast-iron or non-stick skillet for the best grilling results.
- Feel free to experiment with bread types such as sourdough, whole wheat, or rye for different flavors.
- To avoid soggy sandwiches, don’t overload with jalapeños and ensure cheese is evenly melted.
- You can roast jalapeños ahead of time and refrigerate for up to 3 days.
