A well-made grilled cheese sandwich is impossible to beat, but roasted peppers make it extra special.
Course: Main Course
Author: Katie Workman
4slicessourdough or rustic country white bread
¾cupshredded good-melting cheesesuch as Gruyere, Emmental, Fontina, or Telaggio
Kosher or coarse salt and freshly ground pepperto 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.