When’s a grilled cheese more than a grilled cheese? When it’s a gooey, spicy, chunky griddle-toasted cheese sandwich. This version has fajita-style peppers and onions, spicy pico and cheese, and a smoky smear of mayo that makes the whole outside of the sandwich extra crispy.
Trust us. You’re going to want to make extras. With a recipe this simple, we think we found your new favorite grilled cheese.
Ingredients
8 thick-cut slices of challah or sourdough (or your favorite bread)
8 oz grated pepper jack cheese
1/3 C pico de gallo (store-bought or homemade)
1 avocado
1 red bell pepper
1 yellow bell pepper
1 large onion
1 jalapeno, seeds and ribs removed then finely diced (optional)
1 Tbsp extra-virgin olive oil, plus a little for the griddle surface
Salt and pepper, to taste
Spread:
1/4 cup mayonnaise
1 tsp smoked paprika
Directions
Step 1: Prep Your Ingredients
If the bread is a full loaf, slice it into thick pieces. Set aside.
In a small bowl, mix the mayonnaise and paprika. Set aside.
Chop the red and yellow bell peppers into 1-inch squares, and slice the onion into thick rings.
Toss with the tablespoon of olive oil. Salt and pepper to taste.
Step 2: Prep Your Griddle
Unlock your lid or fold-over side tables, and turn on your griddle.
Turn the burners to high.
The powerful griddle will heat up quickly, so you’ll be ready to go in about a minute.
Season the surface with a thin layers of extra-virgin olive oil.
Step 3: Cook the Peppers and Onions
Lay your peppers and onions (and the jalapeno, if you’re using it) in a single layer on the griddle.
Cook them over medium-high heat, until they’re tender and charred to perfection.
Step 4: Assemble the Sandwiches
Smear the paprika mayo on the outside of each slice of bread.
With the spread side facing down, layer sandwiches with pico de gallo, shredded cheese,
charred peppers and onions, and the thin-sliced avocado.
Top with the other piece of bread — mayo side out (trust us).
Cook until the bread is toasted and the cheese is melted, about 2 minutes per side.
Pro Tips
- During the last minute of cooking on each side, cover the sandwiches with the griddle lid
to ensure maximum cheese meltiness. - Use a sandwich press to compress the sandwiches, and distribute the melty
cheese throughout. - You’ll have extra charred peppers and onions. Not a bad start to a delicious side dish or
salad topping!
Step 5: Enjoy!
When your sandwiches reach your desired level of toastiness, remove from the griddle.
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