Every September 21, cheese lovers turn up the heat to celebrate National Pepper Jack Cheese Day—a holiday founded by Associated Milk Producers Inc. (AMPI) to mark 25 years since the production of its very first commercial block of Pepper Jack in 2001. While the roots of Monterey Jack trace back to 19th-century Spanish missionaries in California, it wasn't until Wisconsin cheesemaker Richard "Whitie" Wold—widely known as the "Father of Pepper Jack"—perfected the technique for evenly suspending real peppers into large cheese blocks that this spicy staple took off nationwide. According to National Day Calendar, more than "52% of consumers choose Pepper Jack for its buttery, fiery kick…making it the ultimate way to step past mild options and spice up your plate."
To celebrate this delicious food holiday, we are elevating the ultimate comfort grilled cheese sandwich with a bold, spicy twist using Abigail's Oven Jalapeño Cheddar Sourdough to make a Spicy Pepper Jack & Bacon Grilled Cheese. While a traditional grilled cheese is always classic, pairing melted Pepper Jack with tangy red chili pepper jelly, thinly sliced tart apples, and crispy bacon creates an unforgettable combination of heat, crunch, and sweet richness.
Ingredients
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Pepper Jack cheese (thickly sliced, about ½ inch or 1 cm)
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Butter (for grilling)
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Cream cheese
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Red chili pepper jelly
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3 slices crispy bacon
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3–5 thin slices tart apple (such as Granny Smith)
Step-by-Step Directions
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Prep the Skillet: Heat a skillet over medium heat.
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Butter the Bread (it is, after all, National Brown Butter Day tomorrow): Spread butter evenly on one side of each slice of sourdough bread (or both sides for extra richness). However, our neighbor Cynthia Winward argues that mayonnaise makes the sandwich even better.
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Build the First Layer: On the unbuttered side of one bread slice, spread a layer of cream cheese and lay down 3 slices of crispy bacon.
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Add Pepper Jack & Apple: Top the bacon with a generous, half-inch-thick layer of Pepper Jack cheese—ensuring it covers the entire slice—followed by the thinly sliced tart apples.
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Start Grilling: Place this assembled half into the skillet and reduce heat to medium-low.
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Top It Off: On the second slice of bread, smear red chili pepper jelly on the inside face. Place it jelly-side down directly onto the apple slices.
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Press and Toast: Press down gently using a spatula or sandwich press. Toast until the bottom bread is golden brown.
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Flip & Melt: Carefully flip the sandwich and grill until the second side is golden brown and the Pepper Jack cheese is completely melted and gooey. (Tip: Cover the pan with a lid for a minute to help the cheese melt evenly.)
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Serve: Remove from heat and enjoy hot, ideally alongside a bowl of tomato basil soup.
Where to Find the Bread
To make this sandwich as authentic as possible, grab a loaf of Jalapeño Cheddar Sourdough directly from Abigail's Oven. You can pick up a loaf at over 30 stores across Utah, at selected Farmers Markets (when open in Ogden, SLC Downtown, Provo, and Spanish Fork), or directly at The Bakery Store in Spanish Fork, Utah.