Cheddar jalapeño grilled cheese (Imprimir)

Sándwich con queso cheddar fundido y jalapeños encurtidos, tostado hasta dorar con mantequilla.

# Ingredientes:

→ Pan

01 - 4 rebanadas de pan de campo grueso o pan de masa madre

→ Queso y rellenos

02 - 1 ½ tazas (150 g) de queso cheddar fuerte rallado
03 - ¼ taza (30 g) de rodajas de jalapeño en escabeche, escurridas

→ Para el dorado

04 - 2 cucharadas (28 g) de mantequilla sin sal, suavizada

# Instrucciones:

01 - Coloque las rebanadas de pan sobre una superficie limpia. Unte mantequilla de manera uniforme en un lado de cada rebanada.
02 - Voltee las rebanadas. En el lado sin mantequilla de dos rebanadas, distribuya uniformemente el queso cheddar rallado.
03 - Distribuya las rodajas de jalapeño en escabeche sobre el queso.
04 - Cubra con las rebanadas restantes de pan, con el lado untado de mantequilla hacia afuera.
05 - Caliente una sartén antiadherente grande o plancha a fuego medio-bajo.
06 - Coloque los sándwiches en la sartén. Cocine 3–4 minutos por lado, presionando suavemente, hasta que el pan esté dorado y el queso completamente derretido.
07 - Retire de la sartén, deje reposar 1 minuto, corte y sirva caliente.

# Additional Tips::

01 -
  • It's ready in fifteen minutes, which means you can satisfy a craving without turning your kitchen into a disaster zone.
  • The pickled jalapeños do all the flavor work for you, bringing just enough kick to make it feel special without overwhelming the cheese.
  • Somehow it tastes fancy enough to impress someone, but simple enough that you'll make it on a random Tuesday.
02 -
  • Medium-low heat is non-negotiable; I learned this the hard way when my first attempt burned the outside while the cheese barely softened inside.
  • Draining the jalapeños thoroughly changes everything—waterlogged peppers turn your beautiful sandwich into a steamed mess.
  • The bread matters more than you'd think; thin slices will fall apart, and fresh bread sometimes browns too fast and doesn't let the cheese melt fully.
03 -
  • Grate your cheese fresh and let it come to room temperature before assembling; cold cheese takes longer to melt and doesn't distribute evenly.
  • The butter needs to be softened but not melted—spreadable like room-temperature peanut butter, not a puddle.
  • Press gently while cooking, not hard; you're encouraging contact with the pan, not squeezing the filling out like a stress toy.
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