This red pepper grilled cheese sandwich is one of the first recipes I shared on my social media pages, and I’m finally uploading it on my blog many years later. The roasted red pepper and cheese combination is a flavor combo I still treasure. Roasted pepper adds a depth of flavor to grilled cheese and nutritional benefits. This red pepper and cheese blend stays creamy after cooling down, so you can pack these sandwiches in the lunchbox without worrying about the cheese turning hard.
You can use either jarred roasted red peppers or roast the peppers at home. Check out this post to learn how to cook and store roasted red peppers.
For extra crispy grilled cheese, spread mayo on the exterior of the sandwich instead of butter. When you try this grilled sandwich with a crunchy outside and creamy filling, you’ll have a hard time stopping at one!
Red Pepper Grilled Cheese Sandwich
Roasted pepper adds a depth of flavor to grilled cheese and nutritional benefits.
- 2 roasted red bell pepper
- 4 oz cream cheese
- 6 oz shredded cheddar cheese
- salt to taste
- Sandwich bread preferably brioche bread
In a food processor or a blender, blend roasted pepper, cream cheese, and cheddar cheese until smooth. Add salt to taste and blend to combine.
Spread the pepper and cheese mixture on one side of a slice of bread and top with another. Spread mayo on the exterior of the sandwich.
Store the leftover filling in an airtight container and refrigerate for up to 5 days.
Preheat a nonstick pan over medium heat. Cook grilled cheese until golden brown and crispy on both sides.