Red Pepper Grilled Cheese Sandwich

red pepper grilled cheese served with cucumber and strawberries

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 and nutritional benefits to this grilled cheese. Roasted red pepper in the sauce gives a sharp taste as if using extra sharp cheddar cheese. If this is your thing, add more red pepper; if you like the sauce to be milder, add a little less. You can roast red bell peppers at home or use jarred roasted red peppers.

red pepper grilled cheese in a lunchbox

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.

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

Red Pepper Grilled Cheese Sandwich

Roasted pepper adds a depth of flavor and nutritional benefits to this grilled cheese

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 5 minutes
Servings 8
Author whiteblankspace


  • 2~3 roasted red bell peppers or 12 oz jarred red peppers, drained
  • 4 oz cream cheese
  • 6 oz shredded mild cheddar cheese
  • a dash of Worcestershire sauce optional
  • salt to taste
  • sandwich bread preferably brioche bread
  • mayonnaise


  1. In a food processor or a blender, process roasted pepper, cream cheese, cheddar cheese, and Worcestershire sauce until smooth. Add salt to taste and blend to combine.

  2. Spread the red pepper cheese mixture on one side of a slice of bread and top with another bread. Spread mayo on the exterior of the sandwich.

  3. Preheat a nonstick pan over medium heat. Cook grilled cheese until golden brown and crispy on both sides.

  4. Store the leftover cheese sauce in an airtight container and refrigerate for up to 5 days.

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