Roasted Red Pepper Grilled Cheese (Printable)

Golden crisp bread layered with creamy goat cheese and roasted red peppers, perfect for a quick meal.

# What You Need:

→ 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)

# How To Make It:

01 - Arrange bread slices on a clean surface and spread softened goat cheese evenly on two slices.
02 - Layer roasted red pepper strips over the goat cheese and sprinkle with shredded mozzarella. Add fresh basil and black pepper if desired.
03 - Cover with remaining bread slices to form two sandwiches.
04 - Spread unsalted butter evenly on the outside of each sandwich.
05 - Preheat a skillet or grill pan over medium heat and add olive oil if using for extra crispiness.
06 - Cook each sandwich for 3 to 4 minutes per side, pressing gently until the bread is golden brown and the cheese is melted.
07 - Remove sandwiches from heat, slice in half, and serve immediately.

# Expert Tips:

01 -
  • The goat cheese gets melty and luxurious while the peppers stay just tender enough to remind you they're there.
  • It's ready in twenty minutes but tastes like you actually planned ahead.
  • One sandwich feels like enough because of how rich and satisfying each bite is.
02 -
  • Medium heat is your friend here—high heat will burn the bread before the cheese has a real chance to melt, and I learned this the hard way with a smoking pan and bitter regrets.
  • Softened cheese spreads without tearing bread, while cold cheese is a disaster waiting to happen.
  • If your sandwich browns too quickly on the outside before the cheese melts, lower the heat and cover the pan with a lid for the last minute.
03 -
  • Room temperature matters more than people think—bring your goat cheese and butter out of the fridge ten minutes before cooking so they spread like dreams instead of hockey pucks.
  • If you're making two sandwiches, resist the urge to crowd the pan; give each one space to toast evenly and brown properly.
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