Skip to main content

Grilled Cheese & Pepper Sandwiches

Oh, how I've been looking forward to #NationalGrilledCheeseDay!  Back in October, I changed my eating habits, and bread was one of the things I've cut back on.   I do allow myself splurges, like pizza every once in a while, and then there was this grilled cheese. I love that it's loaded with veggies, and the cheese melted so perfectly.  But the bread made the whole sandwich.  Rye and pumpernickel marbled together, griddled to the perfect golden brown deliciousness.

I admire photographers who can get "THAT" shot, where the cheese is melted and oozing. I am not that photographer. Grilled cheese is one of the few things that I don't want to fuss over, or reheat it to eat it, so I take a dozen or so quick pictures, devour the sandwich, and hope I got a good shot.


Thank you to Christie at A Kitchen Hoor's Adventures for hosting and to all of the #FestiveFoodies for sharing their grilled cheese creations! Be sure to check out what they came up with using the links at the bottom of the post.


Grilled Cheese & Pepper Sandwiches

Grilled Cheese & Pepper Sandwiches

ingredients:

  • 1 Tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1 cup chopped red, orange and yellow pepper
  • 1 Tablespoon chopped seeded jalapeno
  • 4 slices marble rye and pumpernickel bread
  • 3/4 cup shredded Monterey Jack cheese
  • 1 Tablespoon butter

instructions:

  1. In a skillet, heat oil over medium-high heat; saute onion and peppers until tender.
  2. Divide between two bread slices. Top with cheese and remaining bread.
  3. Spread outsides of sandwiches with butter.
  4. In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side. Yield: 2 servings.
Slightly adapted from: https://www.tasteofhome.com/recipes/grilled-cheese---pepper-sandwiches/
cheese, peppers, bread
Sandwiches, Vegetables
American
Created using The Recipes Generator

National Grilled Cheese Day

Bacon Brie Paninis by Bear & Bug Eats
Butter Poached Lobster and Smoked Gouda Grilled Cheese by A Kitchen Hoor's Adventures
Cajun Tuna Grilled Cheese by Cindy's Recipes and Writings
Grilled Cheese and Pepper Sandwiches by Jolene's Recipe Journal
Grilled Guacamole and Cheese by Palatable Pastime
Mexican Molletes by Caroline's Cooking
Open-Faced Grilled Caprese by Culinary Adventures with Camilla
Pear and Taleggio Grilled Cheese by The Redhead Baker
Three Cheese Bacon and Jalapeno Grilled Cheese by Daily Dish Recipes



Comments

  1. Wow shot, or not, this looks delicious, Jolene. Can't wait to try it.

    ReplyDelete
    Replies
    1. I'm already trying to work another one onto a splurge day menu, so good!

      Delete
  2. This post is making me hungry! I love a good grilled cheese!

    ReplyDelete
    Replies
    1. It's funny, I never ate them growing up, but now that I've discovered how much you can vary them, I really love them!

      Delete
  3. These look like a delicious twist on grilled cheese!

    ReplyDelete
    Replies
    1. I enjoyed another one this weekend, since I was prepping the peppers and onions for some baked eggs already :)

      Delete
  4. Yum! They look gorgeous, and I'm sure they are delicious! Thanks for joining us on Friday Frenzy! P~

    ReplyDelete
    Replies
    1. Thank you so much for hosting! I find so many amazing things to pin every week!

      Delete

Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy! Print Wi

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Copycat Dunkin Donuts Power Breakfast Sandwich

I'm one of those people that preparedness makes all of the difference.  If I have easy snack and meal choices ready to go, then I can resist the call of the drive through.  I've been enjoying baked eggs for a while now, usually with sauteed peppers and onion, on top of a whole grain English muffin.  When Dunkin Donuts came out with their new Power Breakfast Sandwich I immediately thought, I can make that at home! I started with the same base baked eggs recipe that I've been using.  I do normally use whole eggs, but for this version to keep it true to the Dunkin Donuts one, I just used the whites.  I sauteed diced bell pepper and onion until they were soft, then let them cool.  I chopped up some baby spinach, discarding the stems.  I had lots of eggs on hand, so I separated them myself, but you could definitely use the store bought egg whites. I beat the egg whites, added a bit of salt and pepper, the veggies, and then poured them into a sprayed muffin top pan .  Bake