Pepper Jack & Tomato Grilled Cheese

# 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 to taste

# How To Make:

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 work surface. Layer each with 2 slices pepper jack cheese and half the tomato slices. Season tomatoes lightly with salt and pepper as 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 skillet and 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 sandwiches from skillet, let cool for 1 minute, slice diagonally in half, and serve immediately.

# Expert Advice:

01 -

It takes less than fifteen minutes from counter to plate, so you can satisfy a craving without planning ahead.
The spice level is just right, warm and present but never overwhelming, especially with the tomato to balance it.
Every bite has that perfect crunch-to-melt ratio that makes grilled cheese so satisfying.

02 -

Medium heat is your friend here, I rushed it once on high and ended up with burnt bread and cold cheese in the center.
Softening the butter first makes all the difference, cold butter tears the bread and leaves uneven coverage that leads to pale spots.

03 -

Press the sandwich gently with your spatula while it cooks to help the cheese melt evenly and the bread make full contact with the pan.
If you're making more than two, keep the finished sandwiches warm in a low oven on a wire rack so they stay crispy while you finish the rest.

Pepper Jack & Tomato Grilled Cheese (Print Version)