I hope everyone is enjoying some great weather — it’s absolutely beautiful here! Now that there are only a few more weeks left until the school year is over, we’re heading into some incredibly busy days and evenings. We’ve got concerts, plays, dances and parties coming up, and this is on top of our regularly scheduled chaos.
So, what this means is there will be a lot of quick dinners around here! One of our favorite quick meals is grilled cheese, but we like to kick things up a little by varying the types of cheese and adding other ingredients. I love anything with a little heat, so spicy grilled cheese with tomatoes and jalapeno peppers is my personal favorite.
I love using rye bread to make grilled sandwiches. The tanginess of the bread and the way it toasts so well make it the ideal complement to the melted cheese. Pluse, I hate soggy sandwiches! Just my personal opinion there, folks.
Anyway, I like to butter the bread and grill each side separately and then layer thinly sliced cheese to each side. Here, I used a combination of provolone and cheddar-jack. I like to use a small pan to brown the jalapenos and tomatoes so that they’re not cold when you add them to the melted cheese.
When the cheese is melted, layer on the jalapenos and tomatoes, and close the sandwich up. You can toast the bread a little bit longer, but you need to flip it carefully so that the tomatoes don’t fall out! Then, it’t ready to serve.
This sandwich stays hot for a while, so be careful with that first bite! It can get messy and gooey — really gooey, but that’s how grilled cheese sandwiches are supposed to be, right?
Any other spice-lovers out there? I don’t know if it’s a regional thing, but adding jalapenos seems perfectly normal to me. How do you like your grilled cheese sandwiches?
Thanks for taking a peek into my kitchen today. Enjoy your week!