Grilled Cheese with Bacon and Jalapeño

Name: Grilled Cheese with Bacon and Jalapeño
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: american
Ingredients: 4 slices sourdough bread (thick-cut, about ½ inch); 4 slices bacon; 120 g cheddar cheese (sharp, grated); 1 pcs jalapeño (fresh, thinly sliced into rounds); 2 tbsp butter (softened)

RATING

4.6/5(97)

TASTE SCORE

9/10

A crispy, buttery grilled cheese sandwich loaded with smoky bacon, spicy jalapeños, and gooey melted cheddar. The bread turns golden and crunchy while the cheese pulls into perfect strings — ready in 15 minutes for a quick lunch or comfort-food dinner.

PREP

COOK

10m

SERVES

1 PIECE

752 cal

SERVINGS

INGREDIENTS

For 2 servings

4 slicessourdough bread · thick-cut, about ½ inch4 slicesbacon120 gcheddar cheese · sharp, grated1 pcsjalapeño · fresh, thinly sliced into rounds2 tbspbutter · softened

NUTRITION · PER SERVING

752

CALORIES · 1 PIECE

Protein31g · 16%

Carbs58g · 31%

Fat44g · 53%

Fiber3g

Sugar2g

Saturated fat24g

Cholesterol112mg

Sodium1282mg

Potassium317mg

Phosphorus496mg

How we calculate →

METHOD · 4 STEPS

fry · ~8 min
Cook the bacon until crisp.
1.Lay bacon slices in a cold skillet and set over medium heat.
2.Cook 3–4 minutes per side until golden and crisp.
3.Transfer to paper towels to drain, then break each slice in half.
TIPStarting with a cold pan renders the fat slowly for extra-crispy bacon.
prep · ~3 min
Assemble the sandwiches.
1.Butter one side of each bread slice generously.
2.Flip two slices buttered-side down and spread half the cheese on each.
3.Layer bacon pieces and jalapeño slices over the cheese.
4.Top with remaining cheese, then close with remaining bread slices buttered-side up.
fry · ~7 min
Grill the sandwiches to golden perfection.
1.Wipe the skillet clean and return to medium-low heat.
2.Place both sandwiches in the skillet and cook 3–4 minutes until the bottom is deep golden and cheese starts melting.
3.Press gently with a spatula, then flip carefully.
4.Cook another 2–3 minutes until the second side is golden and cheese is fully melted.
TIPMedium-low heat is key — it gives the cheese time to melt before the bread burns.
rest · ~1 min
Rest, slice, and serve.
Transfer sandwiches to a cutting board and let rest 1 minute. Cut diagonally with a serrated knife and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grate the cheddar yourself from a block for better melting and flavor; pre-shredded cheese contains anti-caking agents that can hinder smooth melting.
2
Use room-temperature butter for spreading—cold butter tears the bread and won't spread evenly.
3
Cook the bacon until just before your desired crispness, as it will continue to crisp slightly when added to the hot sandwich.
4
Press the sandwich gently with a spatula while cooking to ensure even browning and to help the cheese melt into the bread layers.
5
Let the finished sandwich rest for 1 minute before cutting so the cheese sets slightly and doesn't ooze out immediately.
6
For extra heat, leave the jalapeño seeds in; for milder flavor, remove them before slicing.
7
Wipe the skillet clean after cooking bacon to avoid burnt bits sticking to the bread.