Grilled Pepper Cheese Sandwiches
This recipe crafts a gourmet grilled cheese sandwich featuring a rich blend of extra sharp cheddar, savory roasted piquillo peppers, and aromatic garlic, bound with mayonnaise. Grilled to golden perfection on quality bread, it offers a sophisticated and comforting take on the classic, promising deep flavors and a satisfying texture.
Equipment
- 1 Box Grater or Food Processor For grating cheddar cheese efficiently.
- 1 Mixing Bowl For combining the cheese and pepper filling.
- 1 Chef's knife For mincing garlic and preparing peppers.
- 1 Non-Stick Skillet or Griddle Essential for evenly grilling the sandwiches.
- 1 Spatula For flipping the sandwiches without tearing.
Ingredients
Main
- 12 ounces extra sharp cheddar cheese
- 6 ounces roasted piquillo peppers
- 4 cloves garlic
- 1/2 cup good prepared mayonnaise Hellman's or homemade
- 2 slices good sandwich bread my favorite is variations on French country bread like Pain Poilane
- 1 tablespoon butter give or take
Instructions
- Grate the extra sharp cheddar cheese into a medium mixing bowl.
- Finely mince the garlic cloves and chop the roasted piquillo peppers, ensuring they are well-drained.
- Add the minced garlic, chopped piquillo peppers, and mayonnaise to the grated cheddar cheese in the bowl. Mix thoroughly to create a cohesive filling.
- Butter one side of each slice of good sandwich bread evenly.
- Place one slice of bread, buttered side down, onto a clean surface.
- Spread an ample amount of the cheese and pepper filling evenly over the unbuttered side of the bread.
- Top with the second slice of bread, buttered side up, to complete the sandwich.
- Heat a non-stick skillet or griddle over medium-low heat.
- Carefully place the assembled sandwich into the heated skillet and grill for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is fully melted and gooey. Lightly press down with a spatula occasionally.
- Remove the grilled sandwich from the skillet, let it rest for a minute or two, then slice and serve warm.
Notes
For a truly exceptional grilled cheese, always grate your own sharp cheddar; pre-shredded varieties often contain anti-caking agents that hinder a smooth melt. Ensure your piquillo peppers are well-drained and finely chopped to prevent a soggy filling. Toasting the garlic slightly before adding to the mix can mellow its raw bite. When grilling, use medium-low heat to allow the butter to brown the bread slowly and evenly, ensuring the cheese melts completely without burning the crust. A light press on the sandwich helps create better contact with the pan for a crispier result. Consider using compound butter (e.g., with herbs) for an extra layer of flavor.