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 - Salt to taste

06 - Freshly ground black pepper to taste

# How To Make It:

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

02 - Place two slices buttered side down on a plate. Layer each with 2 slices pepper jack cheese and half the tomato slices. Season tomatoes lightly with salt and pepper if desired.

03 - Top with remaining bread slices, buttered side up, to form two complete sandwiches.

04 - Heat a large nonstick skillet or griddle over medium heat until evenly warmed.

05 - 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 completely melted.

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

# Expert Advice:

01 -

The jalapeño bread adds layers of flavor without you having to chop a single pepper.
It comes together faster than ordering takeout and tastes like you put in real effort.
The pepper jack melts into creamy, spicy goodness that makes plain grilled cheese feel like a distant memory.

02 -

Medium heat is your friend, I've scorched more than one sandwich by being impatient and cranking the burner too high.
Soften your butter first or you'll tear the bread trying to spread it, I just leave it out on the counter while I slice the tomatoes.

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, keep the finished ones warm in a low oven while you cook the rest so everyone eats at the same time.

Pepper Jack & Tomato Grilled Cheese (Printable Version)