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

# How To Make It:

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

02 - Flip the slices over. On two slices (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 longer than making toast but feels like a real meal you actually want to sit down and eat.
The pickled jalapeños bring bright acidity that cuts through the richness without overwhelming the cheese.
You can make it with ingredients you probably already have, no special grocery run required.
It reheats better than you'd expect, though it rarely lasts long enough to test that theory.

02 -

Medium low heat is your friend here, I learned the hard way that high heat gives you burnt bread with cold cheese in the middle.
Draining the jalapeños is non negotiable, the first time I skipped it the bread turned into a soggy mess halfway through cooking.
Grating your own cheese makes a bigger difference than you'd think, the pre shredded stuff just doesn't melt the same way.

03 -