Jalapeño cheese melt

Jalapeño cheese melt

By
From
Hungry For That
Makes
1
Photographer
Lauren Bamford

Grilled cheese is my go-to meal, especially if I’m in a breakfast-for-dinner type mood. This melt must be cooked in a pan or on a flat-top grill, with just a little bit of pressure to flatten the whole sandwich out and really melt the cheese.

Ingredients

Quantity Ingredient
100g chuck steak, minced
sea salt
1 eschalot, diced
butter, to serve
2 slices rye bread
1 teaspoon american mustard
10g pickled jalapeno chillies, chopped
2-3 slices provolone

Method

  1. Heat a frying pan over a medium–high heat. Form the mince into a patty at least 10–15 per cent bigger than the bread slices. Lightly season the patty with sea salt and place in the pan. Top the patty with the eschalot and season with another pinch of sea salt. Cook for 2–3 minutes, or until a nice crust develops, then flip. The onions will start to char. Cook for another 1–2 minutes then remove the patty from the pan, making sure you scrape out all of the eschalot along with the patty. Let the patty rest for 1 minute.
  2. Meanwhile, wipe the frying pan and reduce the heat to low.
  3. Butter the bread slices, edge to edge, and add one piece of bread to the pan, butter side down. Spread the other side of the bread with mustard then top with the patty, eschalot, jalapeño, provolone and the remaining piece of bread, butter side up. I like to put a spatula on top of the sandwich and use an unopened tin of tomatoes as a weight to press down on the sandwich. I remove the weight once the cheese starts to melt. Cook the sandwich for 2–3 minutes per side, or until golden brown.
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