Roasted Red Pepper Grilled Cheese (Printable Version)

A luscious grilled sandwich featuring roasted red peppers and creamy goat cheese on crispy golden bread.

# Components:

→ 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)

→ Seasonings

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

# Method Steps:

01 - Spread softened goat cheese evenly on two slices of bread.
02 - Layer roasted red pepper strips on goat cheese, then sprinkle shredded mozzarella. Add fresh basil and black pepper if desired.
03 - Place remaining bread slices on top to complete each sandwich.
04 - Spread softened butter on the outer sides of each sandwich.
05 - Heat a skillet or grill pan over medium heat; optionally add olive oil for enhanced crispiness.
06 - Cook sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden and cheese has melted.
07 - Remove from heat, slice in half, and serve warm.

# Expert Advice:

01 -
  • The goat cheese becomes almost custard-like when melted, turning an ordinary sandwich into something genuinely luxurious.
  • Roasted red peppers bring a natural sweetness that plays perfectly against creamy cheese without any fussiness.
  • It comes together in twenty minutes flat, making it perfect for those days when you want something impressive but don't have time to fuss.
02 -
  • Medium heat is not negotiable—too hot and your bread burns while the cheese is still cold inside; too low and you get a pale, dense sandwich instead of something crispy and melty.
  • If you're using really soft bread, chill it for fifteen minutes before assembling so it holds together better and doesn't tear when you spread the cheese.
03 -
  • A small drizzle of balsamic glaze added right before the cheese melts brings a subtle sweetness and depth that makes people ask what that flavor is.
  • If you find yourself making these a lot, keep a small container of softened butter in the fridge specifically for grilled cheese—it spreads so much easier than cold butter and makes a real difference in browning.
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