• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 1

    The Dirty Grilled Cheese

    As the founder of Melt Shop, a restaurant specializing in grilled cheese in New York City, Spencer Rubin knows a thing or two about putting together a great grilled cheese. The Dirty is one of his favorites on the menu. He loves the subtle spice from the pickled jalapenos and and the crunch from the potato chips.

    room temperature salted butter
    slices sourdough bread
    grated or sliced Muenster cheese
    sliced pickled jalapeno peppers
    thin slices ripe tomato
    grated or sliced pepper jack cheese
    extra crunchy potato chips
    Butter one side of each piece of bread liberally and place buttered side down on a plate.
    Evenly distribute Muenster cheese on one piece of bread.
    Place pickled jalapenos on top of the Muenster, distributing evenly around the sandwich so there are jalapenos in every bite.
    Place two slices of tomato on top of the jalapenos. Evenly top with the pepper jack cheese.
    Close sandwich with the other piece of sour dough (buttered side facing out) and place in a heated skillet. Place steak weight or heavy plate on top of the sandwich and press lightly.
    Check after 2 to 3 minutes (should be lightly toasted and golden). Flip sandwich to toast other side until golden, approximately 2 minutes.
    Check the inside of the sandwich to make sure all of the cheese is melted. When sandwich is finished on stove, remove and set aside on cutting board. Open up top of sandwich, add potato chips, close sandwich, and cut in half. Serve immediately to ensure the best crunchiness.

    The base number of servings for this recipe is 1

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