Ooey gooey French-Mex sandwich! I love Gruyere cheese for its sweet and nutty flavors. Pairing it with jalapenos adds intensity and excitement to every bite you take. Choose a nice airy loaf of bread or baguette (Cuban or Italian baguette crusts are much softer than French) to compensate for the heaviness of the cheese. You can also add some ham if you’d like and make yourself a croque-monsieur. The easiest recipe you’ve ever made! I love pairing this grilled cheese sandwich with Jamie Oliver’s parsnip and ginger soup.
Jalapeno and gruyere grilled cheese
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 1x
- Category: Sandwich, Snack
- 1/2 pound Gruyere cheese (cut into 1/8-inch thick slices)
- 1 jalapeno pepper (sliced (keep the seeds if you like it hot!))
- 4 slices bread
- 4 tablespoons butter
- salt and pepper (to taste)
- Cut off both ends of the baguette and cut in half, lengthwise. Now slice the bread in 1/4, making 4 equally sized sandwiches. Put the slices on a plate and microwave for 30 seconds. Put 2-3 slices of cheese in each sandwich with 3-4 jalapeno slices. Season with salt and pepper, close them up and press down a little so the cheese and jalapenos set in place.
- Heat a skillet over medium heat with 2 tbsp butter. When the butter has melted, put 2 sandwiches in the skillet and cover with a lid (using high heat will quickly burn your bread before the cheese has had a chance to melt.) Cook on each side for 3-4 minutes, gently pressing down and checking that the bottom isn’t too charred You want the crust to be golden brown and crispy. Put them on a plate and set aside.
- Add remaining 2 tbsp butter and repeat the same steps for the second batch.