Cheddar Jalapeño Grilled Cheese

# Components:

→ 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

# Method:

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

02 - Flip the slices over and evenly distribute grated cheddar cheese on the unbuttered sides of two slices.

03 - Scatter pickled jalapeño slices over the cheese layer.

04 - Top with remaining bread slices with buttered sides facing outward.

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

06 - Place sandwiches in the skillet and 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 sharpness of the cheddar plays perfectly against the vinegary heat of the jalapeños.
You probably have most of the ingredients sitting in your fridge right now.
It's easy enough for a weeknight and impressive enough to serve to someone you're trying to feed well.

02 -

Medium-low heat is non-negotiable because high heat will char the bread before the cheese melts, leaving you with a crunchy shell and a cold center.
Grate your own cheese instead of using pre-shredded, it melts smoother and tastes fresher.
Drain the jalapeños well or your bread will get soggy and lose that crispy golden texture you're aiming for.

03 -