A well-made grilled cheese sandwich is almost impossible to beat as a lunch. While for the most part my boys are purists, wanting nothing between the two slices of bread besides some cheese, I like to mix it up. And these won over even the classicists in the house. The two sandwiches only need one pepper, but f you are roasting up peppers on the grill, it makes total sense to do 3 or 4, and then you can make this or this or this.
I have also made these in a Panini machine, which I love to discover in the closet every few months. It seriously makes such great quesadillas and hot sandwiches, and I don’t know how I manage to forget about it for repeated stretches of time, but it does allow for the pleasure of rediscovering it. Like finding an old favorite skirt in your closet, or that really great bottle of wine you didn’t remember stashing away for something special.
If you’re not planning to eat this over the sink while checking emails (what, you don’t do that?), do serve it up with a salad, maybe some lightly dressed arugula with cherry tomatoes. And if you’re really going in the opposite direction of that over-the-sink thing, a glass of crisp wine, because YOU deserve it.
Grilled Cheese with Roasted Peppers and Salad
- 4 slices sourdough or rustic country white bread
- 2 teaspoons unsalted butter softened
- ¾ cup shredded good-melting cheese such as Gruyere, Emmental, Fontina, or Telaggio
- Kosher or coarse salt and freshly ground pepper to taste
- Preheat the grill to medium low.
- Place the pepper on the grill and grill for about 8 minutes total, turning it frequently as the underside gets bubbly and charred. When it is all blistered remove it and place it in a small bowl (keeping the grill on), and place a dishtowel or plate on top to cover. Allow it to steam, and when cool enough to handle, peel off the skin, and remove the stem and seeds. Slice the pepper into 1-inch slices.
- Butter one side of each of the pieces of bread. Evenly divide the cheese and the peppers amongst 2 slices of the bread, on the un-buttered sides. Cover the sandwiches with the remaining slices of bread, buttered side up. Lightly sprinkle the top with salt. Grill the sandwiches until the bottom is lightly marked with grill marks, and the cheese is almost melted, about 2 minutes, then flip the sandwiches and grill for another 2 minutes or so until the cheese is completely melted, and both sides are golden brown.
- Cut in half and serve.
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