Roasted Red Pepper Grilled Cheese (Printer-Friendly)

A luscious sandwich featuring sweet roasted red peppers and creamy goat cheese melted between crispy golden bread.

# What You Need:

→ Bread

01 - 4 slices sourdough or country bread

→ Cheese

02 - 3.5 oz goat cheese, softened
03 - 2 oz shredded mozzarella cheese

→ Vegetables

04 - 1 large roasted red bell pepper, sliced into strips

→ Spreads

05 - 2 tbsp unsalted butter, softened
06 - 1 tsp olive oil (optional, for grilling)

→ Seasonings

07 - Freshly ground black pepper, to taste
08 - 1 tsp fresh basil, chopped (optional)

# How to Cook:

01 - Arrange bread slices and spread softened goat cheese evenly over two slices.
02 - Layer roasted red pepper strips and shredded mozzarella on goat cheese. Sprinkle with basil and black pepper if desired.
03 - Top with remaining bread slices to complete sandwiches.
04 - Spread softened butter on the outside faces of each sandwich.
05 - Warm a skillet or grill pan over medium heat. Optionally add olive oil for added crispness.
06 - Cook sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is golden and cheese melted.
07 - Remove from heat, slice sandwiches in half, and serve immediately.

# Expert Advice:

01 -
  • It tastes like you spent an hour cooking when you really spent twelve minutes.
  • The goat cheese gets this impossibly creamy texture while the peppers stay tender and sweet.
  • It works for lunch, dinner, or that weird meal at 4 p.m. when you just need something warm and real.
02 -
  • Don't use cold goat cheese straight from the fridge—let it sit out for five minutes so it spreads smoothly without tearing the bread.
  • Medium heat is your friend here; too high and the outside burns before the cheese melts, too low and you get soggy bread instead of that crispy exterior you want.
03 -
  • Keep the butter soft but not melting when you spread it on the bread—soft butter is your control, melted butter is chaos.
  • Press the sandwich gently as it cooks with the back of your spatula, but don't smash it flat; you want the cheese to melt, not squirt out onto the pan.
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