Roasted Red Pepper Grilled Cheese (Print Version)

A delicious grilled sandwich with roasted red peppers, creamy goat and mozzarella cheese on crispy 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 (jarred or homemade)

→ Spreads

05 - 2 tbsp unsalted butter, softened
06 - 1 tsp olive oil (optional, for grilling)

→ Seasonings

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

# Directions:

01 - Lay out the bread slices and spread softened goat cheese evenly on two slices.
02 - Top the goat cheese with roasted red pepper strips, shredded mozzarella, fresh basil, and black pepper if using.
03 - Place the remaining bread slices on top to complete the sandwiches.
04 - Spread the outer sides of each sandwich with softened butter.
05 - Heat a skillet or grill pan over medium heat and add olive oil if desired for extra crispiness.
06 - Grill sandwiches for 3 to 4 minutes per side, pressing gently, until the bread is golden brown and the cheese has melted.
07 - Remove sandwiches, slice in half, and serve hot.

# Expert Advice:

01 -
  • The goat cheese gets impossibly creamy while the mozzarella creates those perfect melted pockets of richness.
  • Roasted red peppers bring a subtle sweetness that feels fancy but takes zero effort since you're using jarred.
  • You can make this in 20 minutes flat, which means it's honest-to-goodness weeknight food, not fussy cooking.
02 -
  • Medium heat is non-negotiable because high heat will burn your bread before the cheese even thinks about melting, and you'll end up with a crunchy exterior and cold insides.
  • Softening your butter and cheese beforehand changes everything—it's the difference between spreading smoothly and tearing frustrated holes in your bread.
03 -
  • Press the sandwich gently while it cooks—you're encouraging the cheese to melt and the bread to brown evenly, not flattening it into a pancake.
  • If your cheese isn't melting fast enough, lower the heat slightly and cover the pan with a lid for the last minute of cooking to trap the steam.
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