Let me start by explaining that my grilled cheese obsession began last summer, when I discovered two food trucks specializing in grilled cheese sandwiches (The Morris Truck and Gorilla Cheese NYC) around my workplace. Since they were only there once a week, I’d seize the opportunity each time to try different items on their menus. They were totally delectable! Cheese was melted well, bread was crispy, but also… very greasy (imagine the amount of butter used to create that crispiness). Don’t get me wrong though, I think it’s fine to indulge in greasy things once in awhile! But since my craving never went away the entire summer, I figured it was best to make my own healthier version with less butter.
For the bread, I picked up some Tuscan Pane (soft and chewy texture with a crispy crust) at Trader Joe’s which I loved and have been using for this recipe ever since. I’m more flexible with the types of cheese to use, as it often depends on what I have in the fridge. However, I’d say generally cheddar cheese is a primary option with its taste and texture and also can be found easily in most supermarkets. As for the condiments, if you don’t like red peppers, you can use sun dried or roasted tomatoes which are a good substitutes.
Start by assembling the sandwich and heat it in the microwave (while a lot of recipes out there skip this step, this is actually really important to melt the cheese thoroughly!). When grilling, remember adding more butter will result in crispier, evenly browned bread.
Grilled Cheese with Roasted Red Peppers (makes 1 sandwich)
2 slices sourdough bread
1 slice mild cheddar cheese
1 slice fontina cheese
2 tbsps roasted red peppers (see below for instructions on roasting peppers)
1 tbsp butter
Spread cheese and peppers on both slices of bread and microwave (as a sandwich) for 1 minute.
Heat and butter a pan on medium low heat. Grill sandwich until golden on the bottom, about 2 minutes. Flip and repeat for the other side (adding more butter if necessary).
Roasted Red Peppers
(Best to prepare in advance as it can take up to 1 hour to cook)
1 large red pepper
2 tsps olive oil
Preheat oven to 450 degrees F. Place a whole red pepper on a pan lined with aluminum foil and roast for 45 minutes, flipping once halfway into the cooking time.
Remove roasted pepper from the pan and wrap it in aluminum foil for 10 minutes. When it is cooled, remove the blackened skin, stem and seeds. Cut into strips and coat with olive oil. Use immediately or store in the refrigerator.