Recipe: Fontina and Jalapeño Grilled Cheese
If there is anything that can make melted cheese on crispy bread better, it’s hot peppers. This fontina and jalapeño grilled cheese boasts a spicy, salty, creamy trifecta similar to nachos, but with a more wholesome spin. When I have a hankering for something crunchy and melty, I can eat this sandwich without feeling weighed down afterward.
My kids love it, too, although my daughter asks for it without the pickled jalapeños (She doesn’t know what she’s missing, I say!). The Arla Fontina Sliced Cheese is convenient and melts superbly, but I also like that there’s nothing added to it that shouldn’t be: no synthetic hormones*, artificial colors, or preservatives.
The final touch to this sandwich is a pop of color and juiciness from fresh tomato slices. Between the pickled jalapeños and Florida tomatoes already in my grocery stores, I feel like I’m cheating on Spring. The forecast for this grilled cheese only gets better as the weeks pass, so while we’re already making it regularly, it will surely be a staple by summer.
Fontina and Jalapeño Grilled Cheese
- 2 slices hearty white bread
- 2 slices Arla Fontina Sliced Cheese
- 7 pickled jalapeño slices
- 3 slices fresh tomato
- 1 tablespoon unsalted butter, divided use
Top one slice of the bread with both slices of Arla Fontina Sliced Cheese. Layer on the pickled jalapeños and tomato slices, and top with the second slice of bread.
Add 1/2 tablespoon butter to a small skillet over medium heat. Once the butter is melted and bubbling, add the assembled sandwich and cover. Cook until the first side is golden brown, about two minutes, then add the remaining 1/2 tablespoon butter. Flip the sandwich, giving the skillet a shake to distribute the melting butter, then cover and cook until golden brown on the second side, another two minutes. Serve warm.
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*FDA has determined that there is no significant difference between milk derived from rBST-treated and non-rBST-treated cows.