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Habanero Jack Grilled Cheese
  • Prep
  • Total
  • Serving

Habanero Jack Grilled Cheese

Give your grilled cheese greater interest with smooth-melting Wisconsin Jack Cheese infused with the bright, fresh spiciness of habanero peppers and the sweet-and-salty combination of bacon and heirloom tomato, grilled traditionally or panini-pressed between buttered slices of tangy sourdough.


  • Sourdough bread slices , 2 each
  • Butter, softened , 2 tablespoons
  • Habanero Jack Cheese, shredded and divided , 3 ounces
  • Heirloom tomato slices, ¼ inch thick , 1 each
  • Bacon slices, cooked crisp, 3 each


  1. Prepare a griddle or Panini press.
  2. Butter one side of each of the sourdough bread slices.
  3. Place one sourdough bread slice, buttered side down, on the griddle. Top with ½ of the shredded Habanero Jack Cheese, tomato slice, and bacon slices. Then add the other half of the Habanero Jack cheese
  4. Place the other slice of the sourdough bread on top, buttered side up, and griddle 3-4 minutes on each side, pressing slightly during griddling. Bread should be golden brown and cheese should be melted.

Yield: 1 Serving / Serving Size: 1 Sandwich

Kitchen Tips

  • To take the flavor even further, boost the heat and sweetness with a drizzle of chili-infused honey.

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