Lunch

Jalapeño Cheese- Skirt Sandwich

Name: Jalapeño Cheese- Skirt Sandwich
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 1 sandwich
Ingredients: 2 slices artisan white bread; 1 TBSP salted butter, divided; 2 slices https://www.tillamook.com/products/cheese/whole-milk-mozzarella-sliced; 2 slices https://www.tillamook.com/products/cheese/sharp-cheddar-sliced; ¼ Cup https://www.tillamook.com/products/cheese/triple-cheddar-blend-shredded; 8 jarred pickled jalapeño slices, drained and patted dry

By: Rafi Fronzaglia

Recipe creator Rafi Fronzaglia turns his favorite crispy edges into the main event with a jalapeño-studded cheese skirt around a buttery grilled cheese. The sandwich pairs Tillamook Farmstyle Sharp Cheddar Slices and Tillamook Farmstyle Whole Milk Mozzarella Slices inside, with Tillamook Farmstyle Triple Cheddar Blend Shredded Cheese crisped around the outside.

13MINserves 1 sandwich

Ingredients

2 slices artisan white bread
1 TBSP salted butter, divided
2 slices Tillamook Farmstyle Whole Milk Mozzarella Slices
2 slices Tillamook Farmstyle Sharp Cheddar Slices
¼ Cup Tillamook Farmstyle Triple Cheddar Blend Shredded Cheese
8 jarred pickled jalapeño slices, drained and patted dry

Heat a nonstick skillet over medium-low heat. Add ½ TBSP of the butter and allow it to melt until gently sizzling.
- Tip: Keep the heat gentle. If the bread browns before the filling melts, reduce the heat.
Place one slice of bread in the skillet. Swirl it through the melted butter to evenly coat the underside, then position it flat against the pan.
Layer the mozzarella and sharp cheddar over the bread, alternating the cheeses. Top with the remaining slice of
bread.
Cover the skillet and cook until the underside is golden brown and the cheese begins to melt. Check the bread occasionally, adjusting the heat as needed.
- Tip: Cover only during the first side. Leave the skillet uncovered after adding the skirt so moisture can escape and the cheddar can crisp.
Remove the lid and add the remaining ½ TBSP butter around the sandwich. Once melted, flip the sandwich into the butter and swirl to evenly coat the second side.
Immediately scatter the shredded triple cheddar around the perimeter of the sandwich, forming a thin layer that touches the edges of the bread. Allow the cheese to melt and begin sizzling.
- Tip: Spread the shredded cheese evenly. A thin layer creates a delicate skirt; thick piles take longer to crisp.
Arrange the jalapeño slices over the melted cheddar, placing two along each side of the sandwich. Continue cooking uncovered.
- Tip: Dry the jalapeños thoroughly. Excess brine can cause splattering and slow browning around the peppers.
Once the cheese skirt begins to turn golden, gently loosen the edges with a heat-safe silicone spatula. Continue cooking until the skirt is deeply golden, the underside of the bread is toasted, and the cheese in the center has melted.
Carefully release the remaining cheese skirt from the skillet and slide the spatula beneath the sandwich. Flip once more so the crisp skirt faces up, then transfer to a cutting board and let rest briefly before slicing and serving.
- Tip: Watch for easy release. If the skirt stretches or sticks when lifted, allow it to cook a little longer before loosening it again.