Pepper Jack & Tomato Grilled Cheese

# Ingredients:

→ 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

# Instructions:

01 - Lay out the bread slices on a clean surface and butter one side of each slice evenly.

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. Top with remaining bread slices, buttered side up.

03 - Heat a large nonstick skillet or griddle over medium heat for 1 minute until evenly warmed.

04 - Place assembled sandwiches in the skillet. Cook for 3 to 4 minutes per side, pressing gently with a spatula, until bread is golden brown and cheese is fully melted.

05 - Remove from skillet and let cool for 1 minute. Slice each sandwich in half diagonally and serve immediately.

# Pro Tips:

01 -

It takes less than fifteen minutes from start to finish, which means you can make it between meetings or when youre too hungry to think straight.
The pepper jack melts into gooey, spicy perfection while the tomato keeps everything from feeling too heavy or rich.
The jalapeño bread adds a surprise layer of heat that makes every bite a little different.

02 -

Softening the butter completely is non-negotiable because cold butter tears the bread and leaves uneven patches that burn.
Medium heat is your friend here, I used to crank it up and ended up with charred bread and cold cheese in the middle until I learned patience.

03 -

Cover the skillet with a lid for the first two minutes of cooking on each side to help the cheese melt faster without burning the bread.
Let the sandwiches rest on a wire rack instead of a plate so the bottom stays crispy instead of steaming and going soft.

Pepper Jack & Tomato Grilled Cheese (Print)