Roasted Red Pepper Cheese (Print Version)

A warm sandwich with roasted red peppers and melted creamy cheeses on crispy bread.

# What You'll Need:

→ Bread

01 - 4 slices sourdough or country bread

→ Cheese

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

→ Vegetables

04 - 1 large roasted red bell pepper, sliced into strips (jarred or homemade)

→ 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 Make It:

01 - Lay out the bread slices. Spread softened goat cheese evenly on two slices.
02 - Top the goat cheese with roasted red pepper strips and sprinkle with shredded mozzarella. Add fresh basil and black pepper if using.
03 - Place the remaining bread slices on top to form sandwiches.
04 - Spread the outer sides of each sandwich with softened butter.
05 - Heat a skillet or grill pan over medium heat. Add olive oil if desired for extra crispiness.
06 - Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove sandwiches, slice in half, and serve hot.

# Additional Tips::

01 -
  • The roasted peppers bring this gentle sweetness that transforms regular grilled cheese from boring to restaurant-worthy.
  • Goat cheese melts into something almost creamy and luxurious, and somehow it only takes 10 minutes total.
  • You can make this with jarred peppers from your pantry, so there's no excuse to skip it on a random Tuesday.
02 -
  • Don't use straight-from-the-fridge cold butter or you'll get pale bread instead of crispy golden brown, and the whole thing suffers for it.
  • Medium heat is non-negotiable here because high heat will char your bread before the cheese melts, which I learned the annoying way.
  • If your roasted peppers come in oil, pat them dry with a paper towel first so your sandwich doesn't get soggy.
03 -
  • Room temperature goat cheese is the difference between a smooth, creamy spread and something that tears your bread apart, so take it out of the fridge 15 minutes early.
  • Pressing gently on the sandwich while it cooks helps the cheese melt faster and the bread toast more evenly, but don't squash it like you're angry at it.
  • If you're making these for multiple people, you can build them all at once and keep them in a cool spot until your pan is ready, then cook them in batches.
Go Back