Recipe · Snack
Jalapeño grilled cheese
The fastest way to get to know the jar: crisp, buttery bread, molten cheddar and a sharp hit of pickled heat.
- 10 minutes
- Serves 1
- Vegetarian
[Photo of the finished sandwich, cut in half]
Ingredients
- 2 slices sourdough bread
- 60 g mature cheddar, grated
- 2 tbsp BANG pickled jalapeños, drained and roughly chopped
- 1 tbsp soft butter
- 1 tsp mayonnaise (optional, for extra crunch)
- 1 tsp jalapeño brine
Method
Mix the grated cheddar with the chopped jalapeños and the teaspoon of brine.
Butter one side of each slice (or spread with mayo for a crispier crust). Pile the cheese mix onto the unbuttered side of one slice and close the sandwich.
Cook in a pan over medium-low heat for 3–4 minutes per side, pressing gently, until golden and the cheese has melted.
Rest for a minute, cut in half and serve with a few extra jalapeño slices on the side.
Maker's tip
[Your own twist — a cheese you swear by, a dip, or how hot you like it.]