Jalapeño Havarti Grilled Cheese (Printable)

Crispy sourdough with melted Havarti and spicy jalapeño slices. Ready in 18 minutes.

# What You’ll Need:

→ Bread

01 - 4 slices sourdough or country white bread

→ Dairy

02 - 4 oz Havarti cheese, sliced
03 - 2 tbsp unsalted butter, softened

→ Vegetables

04 - 1 fresh jalapeño, thinly sliced

→ Optional

05 - 1 tbsp mayonnaise

# How-To:

01 - Preheat a skillet or griddle over medium heat.
02 - Butter one side of each bread slice evenly. Optional: Spread mayonnaise on the inside of each slice for extra crispiness.
03 - Place two bread slices, buttered side down, on a clean surface. Layer with Havarti cheese and distribute jalapeño slices evenly over the cheese.
04 - Top with the remaining bread slices, buttered side facing out.
05 - Place sandwiches onto the hot skillet. Cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and the cheese is fully melted.
06 - Remove from skillet, let cool for 1 minute, slice, and serve hot.

# Expert Advice:

01 -
  • The creamy Havarti mellows the jalapeño heat just enough to make you want another bite immediately
  • That golden exterior crunch gives way to the most incredible gooey interior
  • Takes literally fifteen minutes from craving to first bite
02 -
  • Medium heat is non-negotiable—high heat gives you burnt bread with cold cheese inside
  • Slicing the jalapeños paper-thin means better heat distribution and no overwhelming bites
  • The minute of resting time seems useless but prevents the cheese tragedy of everything sliding out when you cut
03 -
  • Mayo on the interior side isn't a gimmick—it actually creates a better barrier against soggy bread than butter alone
  • If your heat seems too high, slide the pan off the burner for 30 seconds rather than turning it down completely
  • A knife dipped in hot water between slices makes cutting through all that cheese infinitely easier
Go Back