Cheddar Jalapeño Grilled Cheese

# 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

# Directions:

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

02 - Flip the slices over. On two slices on the unbuttered side, evenly distribute the grated cheddar cheese.

03 - Scatter the pickled jalapeño slices over the cheese.

04 - Top with the remaining bread slices, buttered side facing out.

05 - Heat a large nonstick skillet or griddle over medium-low heat.

06 - Place the sandwiches in the 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 barely any time but tastes like you put real thought into lunch.
The pickled jalapeños add just enough heat without making you reach for water.
Grating your own cheddar makes the melt smooth and even, no rubbery texture.
Buttering the outside creates a crust so crisp it crackles when you bite down.

02 -

Medium-low heat is non-negotiable, rushing it on high will give you burnt bread and cold cheese in the center.
Drain those jalapeños well or the moisture will make your bread soggy and prevent a good crisp.
Grate the cheese yourself, pre-shredded cheese does not melt the same way and you will notice the difference.

03 -