Grilled Pepper Cheese Sandwiches
SERVES
1 (plus extra cheese)
Ingredients
12 ounces
extra sharp cheddar cheese
6 ounces
roasted piquillo peppers
4
cloves garlic
1/2 cup
good prepared mayonnaise (Hellman's or homemade)
2
slices good sandwich bread (my favorite is variations on French country bread like Pain Poilane)
1 tablespoon
butter (give or take)
Ingredients
- Break the cheese into large chunks and put it in the bowl of your food processor. Pulse until mixture resembles coarse gravel.
- Add peppers and garlic to food processor. Process until mixture is finely chopped.
- Add mayonnaise, and process until the mixture is smooth. Put into a container for refrigerator storage.
- Lightly butter both sides of the bread and preheat a cast iron skillet.
- Place two slices of bread in the skillet and heat until lightly toasted. Turn over bread.
- 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.
- Cook sandwich, turning, until exterior is toasted and cheese is melty.
