Jalapeño Pepper Jack Grilled Cheese

# What You'll Need:

→ Bread & Dairy

01 - 4 slices sourdough bread

02 - 4 tablespoons unsalted butter, softened

03 - 4 slices pepper jack cheese

→ Vegetables

04 - 2 tablespoons pickled jalapeño slices, drained and chopped

→ Optional Additions

05 - 2 tablespoons cream cheese, softened

# How to Cook:

01 - Spread one side of each bread slice with softened butter

02 - Place two slices of bread, buttered side down, on a clean work surface

03 - Layer each bread slice with 2 slices of pepper jack cheese

04 - Sprinkle the chopped pickled jalapeños evenly over the cheese. For extra creaminess, spread 1 tablespoon cream cheese on the unbuttered side of the top bread slices

05 - Top each with the remaining bread slices, buttered side up

06 - Heat a nonstick skillet or griddle over medium heat

07 - Place sandwiches in the skillet and cook for 3 to 4 minutes per side, pressing gently, until golden brown and the cheese has melted

08 - Remove from the skillet, let rest for 1 minute, then slice and serve hot

# Expert Advice:

01 -

The spicy kick cuts through the richness so you never get that heavy feeling afterward
Takes literally 15 minutes from start to finish, perfect for those nights when cooking feels like too much
The way the creaminess and heat play together makes each bite genuinely exciting

02 -

Medium heat is your friend here, high heat burns the bread before the cheese melts, low heat makes everything sad and soggy
The butter must be softened or you'll tear the bread trying to spread it, and then you're just having a bad time
That minute of resting time seems pointless but it's actually what keeps your sandwich from falling apart when you cut it

03 -