Spicy Jalapeño Havarti Grilled Cheese

# What You Need:

→ Bread

01 - 4 slices sourdough or country white bread

→ Dairy

02 - 4 oz Havarti cheese, sliced

03 - 2 tablespoons unsalted butter, softened

→ Vegetables

04 - 1 fresh jalapeño, thinly sliced with seeds removed for milder heat

→ Optional

05 - 1 tablespoon mayonnaise for enhanced crispiness

# Steps:

01 - Preheat a skillet or griddle over medium heat until evenly warmed.

02 - Butter one side of each bread slice evenly. Optionally spread mayonnaise on the interior surfaces of bread slices for richer flavor.

03 - Place two bread slices buttered side down on a clean work surface. Layer Havarti cheese slices and distribute jalapeño slices evenly over the cheese. Top with remaining bread slices with buttered sides facing outward.

04 - Place assembled sandwiches onto the hot skillet. Cook for 3 to 4 minutes per side while gently pressing with a spatula until bread achieves golden brown color and cheese melts completely.

05 - Remove sandwiches from skillet and allow to cool for 1 minute. Slice diagonally and serve while hot.

# Top Tips:

01 -

The Havarti melts into this incredibly smooth puddle that balances perfectly with the jalapeño's kick
Ready in under 20 minutes but tastes like something from a fancy diner
The sourdough creates this beautiful shattering crust that holds everything together beautifully

02 -

Medium heat is your friend here. High heat burns bread before cheese melts, while low heat leaves you with sad, greasy bread.
Slicing jalapeños paper thin makes all the difference between random spicy bites and perfectly distributed heat.
That minute of resting time feels impossible but prevents the cheese slide situation.

03 -

Use a cast iron skillet if you have one. The heat distribution creates the most even golden crust.
Weighing down the sandwich with a second pan or heavy press during cooking makes everything melt together more evenly.
Room temperature cheese melts faster and more consistently than cold from the fridge.