Candied Jalapeño Grilled Cheese
Golden. Gooey. Sweet. Spicy. Ridiculously good.
A classic grilled cheese gets a serious upgrade with sharp cheddar, nutty Gruyère and chopped Sweet n' Spicy Candied Jalapeños tucked between slices of buttery sourdough. Crispy on the outside, gloriously cheesy on the inside, with little hits of sweet heat in every bite.
Makes: 2 sandwiches
Prep time: 10 minutes
Cook time: 8–10 minutes
Ingredients
- 4 thick slices sourdough bread
- 1 cup sharp cheddar cheese, freshly grated
- 1 cup Gruyère (or preferred cheese), freshly grated
- ⅓ cup Sweet n' Spicy Candied Jalapeños, drained and roughly chopped
- 1–2 tsp syrup from the candied jalapeño jar
- 2 tbsp softened butter
- 1 tbsp mayonnaise — optional, but great for an extra-crispy crust
- Pinch of freshly ground black pepper
Directions
1. Make the cheese mixture.
Combine the grated cheddar and Gruyère. Toss them together so you get both cheeses in every bite.
2. Bring the sweet heat.
Roughly chop the Candied Jalapeños. You want them small enough to spread throughout the sandwich but large enough that you still get those delicious little jalapeño bites.
3. Build it.
Lay out the sourdough. Divide half the cheese between two slices, add a generous layer of chopped Candied Jalapeños, then drizzle just a teaspoon or so of the syrup over them. Add the remaining cheese and top with the other slices of bread.
4. Butter it up.
Spread the outside of each sandwich with softened butter. For an extra golden, crispy crust, mix a little mayonnaise into the butter before spreading.
5. Low and slow.
Heat a skillet over medium-low heat. Cook the sandwiches for about 3–5 minutes per side, pressing gently with a spatula, until the sourdough is deeply golden and crisp and the cheese is completely melted.
Don't rush it—the lower heat gives the Gruyère time to melt without burning the bread.
6. The hard part.
Let the sandwiches sit for about a minute before slicing.
Then cut one diagonally and admire that cheese pull. You've earned it.
🌶️ The Candied Jalapeño Company Tip
The secret is putting the Candied Jalapeños between two layers of cheese. As everything melts, the cheddar, Gruyère, jalapeños and a little of that sweet syrup become one glorious, gooey mess.
Serve it with tomato soup, fries, pickles—or absolutely nothing.
Good on Everything. Especially grilled cheese.
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