Roasted Red Pepper Grilled Cheese (Print Version)

A delicious sandwich featuring sweet roasted red peppers and melted goat cheese on crisp bread.

# What You'll 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 (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 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 from skillet, slice in half, and serve hot.

# Additional Tips::

01 -
  • Ready to eat in the time it takes to heat a pan, yet feels like something you ordered at a proper cafe.
  • The roasted peppers add sweetness that makes the goat cheese sing without needing complicated flavor tricks.
  • Somehow both comforting and elegant enough to serve to guests without apologizing.
02 -
  • Medium heat is sacred here; too hot and the outside burns while the cheese is still cold in the middle, too cool and you get a sad, pale sandwich with congealed cheese.
  • Pat your roasted peppers dry with paper towels before building. I learned this the hard way when a pepper-drowned sandwich fell apart on its way to my plate.
03 -
  • Softening your butter and cheese on the counter for 15 minutes makes spreading effortless, which sounds trivial until you're fighting with cold goat cheese and tearing your bread.
  • The gentle press with your spatula during grilling matters more than aggressive pressing—you're helping the cheese melt evenly, not squeezing the sandwich into submission.
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