Go Back
–+ servings

Cheese and jalapeno toastie

with pickled jalapenos
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Snacks
Cuisine Autumn, Baking, Fusion, International, Kids choice, One pot, Spring, Summer, Vegetarian, Winter
Servings 4 toasties


for pickling the peppers

  • 5-6 jalapeno
  • 1 cup drinking water
  • 1 cup vinegar
  • 1 tbsp cystalline salt
  • 1 tbsp sugar

for the toastie

  • 4 pieces Whole meal bread I prefer to pick the breakfast muffins or flat hamburger buns
  • 4 tbsp tomato ketchup
  • 2 tbsp tomato puree
  • 1 tsp dried herbs I have used a combination of oregano and basil
  • 6-8 tbsp cheese ( four cheese, cheddar or mozarella , grated)

if preffered

  • 1 tbsp Chopped onions
  • 1 tbsp Chopped colour peppers or capsicum 


Pickling the peppers

  • Wash and slice the jalapenos. Use a pair of gloves if sensitive to chilly peppers.
  • Remove the seeds from the pepper if less heat is preffered
  • In a saucepan combine the sugar, salt, water and vinegar and bring to a boil.
  • Stir in the sliced jalapenos and remove from heat. Let them sit for 10 minutes
  • Transfer the peppers into a clean dry moisture free bottle and fill it to the top with the brining liquid. Seal and store in the refrigerator for up to a month, till use.

For the toastie / cheesie

  • Preheat the oven for about 180 degrees
  • Slice the breakfast muffin or the buns in half so as to have two round halves.
  • Combine the ketchup and tomato puree as it helps to intensify the tomato flavour ( you can just do the ketchup if you please)
  • Spread a tbsp or a little more of the mixture on the sliced bread and sprinkle the crushed dry herbs.
  • Top it jalapenos and veggies ( if using)
  • Load up the cheese on top and gently pat it down.
  • Arrange the toasties on a oven-safe tray and bake just till the cheese bubbles.
  • Remove and blow and enjoy ( especially on a cold day)
Tried this recipe?Let us know how it was!