Adding pickled jalapeños to a grilled cheese sandwich is a simple but very effective twist to a classic. There’s a lovely kick with just a little addition. The pickled jalapeños cut through the cheese and create an explosion of flavour in every bite. If you like chutney with your cheese, then you'll love this. From the outer crispy layer, flavoured with garlic-butter to the jalapeño and cheese mix, this is one of the ultimate cheese toast to try!
Jalapeño Cheese Toast
-4 fresh sourdough slices
-1 tbsp softened butter
-1 garlic clove, crushed
-1 cup mature cheddar, mozzarella, asiago or a mix of any cheese you like
-3 to 4 tbsp Pickled Jalapeños La Costeña, diced
1 Mix the butter with the garlic and diced chipotles to your taste and spread it on the outer layer of the sourdough bread slices.
2 Heat up a grill pan on medium and warm up the inner layer of your toast. Once it’s warm, turn the slice leaving the butter layer in contact with the pan. Add cheese and diced jalapeños. Close the sandwich and press down with a spatula. Wait until the bottom is nicely golden brown and flip. Press down with a heavy lid or another pan. The cheese toastie is ready once both sides are nicely toasted and the cheese is melted. We find that working with medium or low heat works best so the cheese has time to melt and the toast doesn't burn.
1 Cook about 2 cups of sliced mushrooms in a little bit of the garlic butter until they start to brown, add diced jalapeños to taste and mix well. Add a generous amount to the cheese toast between layers of cheese.
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