Charred peppers are the key to flavor-filled, savory bell pepper grilled cheese.
Adding bell peppers to grilled cheese is one of my favorite ways to sneak more vegetables into my kids. These bell pepper grilled cheese sandwiches are a complete meal in sandwich form.
Grilled Cheese Sandwich with Bell Peppers
Grilled cheese sandwiches have long been my go-to for an easy meal or for when I have just a little bit of something to use up. Meat, vegetables, you name it, just put cheese on it and toast it between buttery slices of bread and it is ready to eat in no time.
I like to set aside a small stash of peppers whenever I roast or grill them, so that I can make this sandwich the following day. The charred flavor is so good with cheese. I typically use whatever I have on hand, vegetables work as well.
It is a real treat if there is some smoked gouda to put with the roasted bell peppers. I find this is a great way to use up those partial bags of cheese we all end up with hiding in the depths of our refrigerators.
However, if you aren’t lucky enough to have roasted peppers stashed in the fridge, this sandwich is also great when made with sauteed bell peppers. (And yes, you can absolutely make this with store-bought jarred bell peppers too.)
Roasted bell peppers will definitely level up your grilled cheese game but one of my other favorite things to do when making grilled cheese is to butter BOTH sides of my bread and toast the insides before putting the toppings on. Try it sometime totally worth it! (I don’t do that every time, but it IS a fun treat.)
Bell Pepper Grilled Cheese
With just four simple ingredients, you can have this mouthwatering, flavorful sandwich on your plate.
- Roasted Bell Peppers
- sourdough bread
- shredded cheese
Want a few more ways to enjoy leftover bell peppers? Rice pilaf is a simple side that is easy to amp up into a main dish with the addition of vegetables or meat.
Taco Quesadillas are a spectacular, hearty option for any lover of Mexican food. Melted cheese and crispy, buttery tortillas filled with taco filling are beyond delicious, and with some extra bell peppers in the mix? It’s a sure win.
Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad. You’ve likely heard it said before that something is “more than the sum of its parts.” Well, this salad is absolutely more than the sum of its parts.
Bell Pepper Grilled Cheese
- ¼ cup Roasted Bell Peppers sliced into bite-size thin strips
- 2 slices sourdough bread
- 1-2 tablespoons butter room temperature (This amount will vary depending on the size of your bread.)
- ⅓-⅔ cup shredded cheese choose your favorite kinds (This amount will vary depending on the size of your bread.)
- Heat a nonstick skillet over medium heat. Spread plenty of soft butter on the outside of both pieces of bread. Drop one slice butter side down into the hot skillet. (If your stove runs hot, start at medium-low.)
- Cover the slice of bread with half of the shredded cheese. Spread the bell peppers across the cheese layer and top with the remaining cheese and the second slice of bread, butter side up.
- Cover the pan with a lid – this is important, so don't skip this part. Let the sandwich cook undisturbed for at least a minute. Uncover and check to see if the bottom slice of bread has browned. Let cook until golden brown, usually about 3 minutes on medium heat.
- Press down slightly on the top slice to help the cheese stick to both slices. Use a thin spatula to carefully flip the sandwich over. COVER WITH A LID once more.
- If your cheeses aren’t melting as quickly or smoothly as you’d like (especially if you are using pre-shredded cheeses) add one teaspoon of water to the edge of the pan and quickly cover with the lid. This helps steam the cheese and even pre-shredded cheeses will melt beautifully.
- Check to see if the second slice of bread is golden brown. It should take about 3 minutes on medium heat. When it is ready, remove the sandwich to a plate and serve warm.
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