Cast Iron

Bell Pepper Grilled Cheese Sandwiches

by:
October  4, 2022
4.4
5 Ratings
Bell Pepper Grilled Cheese Sandwiches
  • Serves 1 (plus extra cheese)
Author Notes

Eating home alone is a chance to indulge your strangest cravings and weirdest eating habits -- the Sex and the City "single food" of grape jelly and saltines springs to mind. For me, eating alone is slightly indulgent but a little lonely -- this neon colored oozy cheese sandwich (a variation of pimento cheese) provides the right mix of weirdness and comfort. Plus, there's leftover cheese spread if somebody comes home and says, "You didn't make ME dinner?" —Savour

Test Kitchen Notes

These electric orange sandwiches elevate the traditional grilled cheese by way of a new take on an old Southern favorite: pimento cheese. Savour calls for sharp cheddar to counterbalance the sweetness of the roasted peppers and the punch of raw garlic. She also has you grill both sides of the bread, which keeps it crisp rather than soggy. Combined with a glass of dry white wine and a green salad, this is real home alone comfort food. - A&M —The Editors

What You'll Need
Watch This Recipe
Bell Pepper Grilled Cheese Sandwiches
Ingredients
  • For Pepper Cheese Spread
  • 12 ounces extra sharp cheddar cheese
  • 6 ounces roasted piquillo peppers
  • 4 cloves garlic
  • 1/2 cup good prepared mayonnaise (Hellman's or homemade)
  • For the sandwich
  • 2 slices good sandwich bread (my favorite is variations on French country bread like Pain Poilane)
  • 1 tablespoon butter (give or take)
Directions
  1. Break the cheese into large chunks and put it in the bowl of your food processor. Pulse until mixture resembles coarse gravel.
  2. Add peppers and garlic to food processor. Process until mixture is finely chopped.
  3. Add mayonnaise, and process until the mixture is smooth. Put into a container for refrigerator storage.
  4. Lightly butter both sides of the bread and preheat a cast iron skillet.
  5. Place two slices of bread in the skillet and heat until lightly toasted. Turn over bread.
  6. Spread about 1/3 c. cheese mixture onto one of the toasted bread surfaces. Place other slice of bread onto the cheese, toasted side facing cheese.
  7. Cook sandwich, turning, until exterior is toasted and cheese is melty.
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See what other Food52ers are saying.

  • Maya
    Maya
  • Diana Ramoni
    Diana Ramoni
  • Cutler Hamilton
    Cutler Hamilton
  • Tania Staneva
    Tania Staneva
  • yenyen
    yenyen
Savour
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.

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44 Reviews

Andrew
Andrew May 11, 2024
This recipe for grilled cheese with a twist is an absolute winner! The process of breaking down the cheese in a food processor creates a unique texture, while the addition of peppers and garlic adds a flavorful punch. The creamy mayonnaise brings everything together into a smooth and luscious spread. Grilling the sandwich in a cast iron skillet results in perfectly crispy bread and gooey, melty cheese. It's a simple yet indulgent treat that's sure to elevate your grilled cheese game. Highly recommended for anyone looking to add a little flair to this classic comfort food!
 
Maya
Maya May 27, 2021
This spread is also great made with other peppers - I love it with roasted poblanos. Adds a lot of depth of flavor. A good sourdough bread - and use salted butter! - makes a perfect sandwich.
 
Andrew
Andrew May 11, 2024
Absolutely, experimenting with different peppers sounds fantastic! Roasted poblanos would indeed bring a wonderful depth of flavor to the spread, adding a smoky and slightly spicy kick. Pairing it with a good sourdough bread is a brilliant idea - the tanginess of the bread would complement the richness of the cheese spread perfectly. And yes, salted butter is a must for that extra savory touch! For more culinary inspiration and delicious recipes, be sure to check out https://sonicmenuspot.com/. Happy cooking!
 
Diana R.
Diana R. October 28, 2018
The video shows different cheese than the recipe calls for (cheddar cheese). Personal preference?
 
judy
judy July 30, 2016
This looks amazing. WE have had amazing red peppers this year. I think one of my morning chores today is to run to the store, get some peppers roast them and make this spread. I Have wonderful cheese on hand! spread on a great sourdough slice of bread--mmmm. Grilled cheese is one of our favorites, and I am 60+. I make all kinds of versions, but never thought of this. MMMMM
 
Cutler H.
Cutler H. January 17, 2014
This is a grilled pimento cheese sandwich. Enough with the fancy "piquello" peppers. Make something that can be found in a Piggly Wiggly.
 
rederin
rederin June 20, 2012
Ok, I'm having trouble not typing in all caps because I WANT TO SHOUT! Dee-lishous, decadent, other d words I can't think of. I served it with tomato soup. Mmmmm. Also, easy. I look forward to eating the leftovers with crackers and veggies.
 
Tania S.
Tania S. April 8, 2012
this sandwich is delicious, me and my 3 year old are enjoying it very much
 
RisaCooks
RisaCooks January 8, 2012
What an interesting take on Pimento Cheese Sandwiches ( I made Pimento Cheese for New Years Eve and have been having sandwiches ever since). I will try this next time I find a jar of Piquillo Peppers (not easily found in the backwoods of NJ).
 
yenyen
yenyen January 7, 2012
This is one of the best things I've ever made. Period.
 
kdjmom3
kdjmom3 January 5, 2012
Can you make the sandwich ahead of time and reheat? In microwave or on the stove?
 
kdjmom3
kdjmom3 January 5, 2012
Can you make the sandwich ahead of time and reheat? In microwave or on the stove?
 
amandalaban
amandalaban November 2, 2011
Did you roast the peppers yourself or use jarred?
 
TXExpatInBKK
TXExpatInBKK August 2, 2011
I saw this recipe after reading about Savour in the Cook's Spotlight and made it as soon as I got home! Wow... this was great. I halved the recipe because it makes a lot and, instead of making a sandwich, I used it as dip for celery sticks and grape tomatoes. I loved the garlic bite, but next time I might try using roasted garlic just so my husband won't sit so far away from me on the couch after I eat it. :-)
 
mboerner
mboerner July 25, 2011
You would save a fair number of calories if you skipped the butter altogether and just grilled or toasted the sandwich. The cheese itself will melt through the bread somewhat. And the sandwichc will still be nice and gooey.
 
mboerner
mboerner July 25, 2011
You would save a fair number of calories if you skipped the butter altogether and just grilled or toasted the sandwich. The cheese itself will melt through the bread somewhat. And the sandwichc will still be nice and gooey.
 
Jeannie P.
Jeannie P. July 11, 2011
Yummmmm! Sounds great!
 
firelane324
firelane324 July 11, 2011
I would suggest putting 8 oz of cheese in for blending. Then have the other 4 oz chopped into gravel chunks for mixing in after it has been blended.
 
Jethrine
Jethrine July 10, 2011
This sounds great. My favorite sandwich when I was a child was pimento cheese. I was feeling a little nostalgic this week and made a batch at home. However, the pimentos from a jar that I used were absolutely tasteless. No flavor whatsoever. They tasted more like noodles than pimentos. What's up with that? I can't wait to try this sandwich with roasted fresh piqullos and hopefully satiate my craving. :)
 
Jethrine
Jethrine July 10, 2011
This sounds great. My favorite sandwich when I was a child was pimento cheese. I was feeling a little nostalgic this week and made a batch at home. However, the pimentos from a jar that I used were absolutely tasteless. No flavor whatsoever. They tasted more like noodles than pimentos. What's up with that? I can't wait to try this sandwich with roasted fresh piqullos and hopefully satiate my craving. :)
 
melodie1974
melodie1974 June 9, 2011
Made it for lunch today. It was delicious. A bit too runny though because about half of it ended up oozing away from the sandwich. It was still awesome and I can't wait to have the rest.