Skip to main content

Grilled Cheese & Pepper Sandwiches

Oh, how I've been looking forward to #NationalGrilledCheeseDay!  Back in October, I changed my eating habits, and bread was one of the things I've cut back on.   I do allow myself splurges, like pizza every once in a while, and then there was this grilled cheese. I love that it's loaded with veggies, and the cheese melted so perfectly.  But the bread made the whole sandwich.  Rye and pumpernickel marbled together, griddled to the perfect golden brown deliciousness.

I admire photographers who can get "THAT" shot, where the cheese is melted and oozing. I am not that photographer. Grilled cheese is one of the few things that I don't want to fuss over, or reheat it to eat it, so I take a dozen or so quick pictures, devour the sandwich, and hope I got a good shot.


Thank you to Christie at A Kitchen Hoor's Adventures for hosting and to all of the #FestiveFoodies for sharing their grilled cheese creations! Be sure to check out what they came up with using the links at the bottom of the post.


Grilled Cheese & Pepper Sandwiches

Grilled Cheese & Pepper Sandwiches

ingredients:

  • 1 Tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1 cup chopped red, orange and yellow pepper
  • 1 Tablespoon chopped seeded jalapeno
  • 4 slices marble rye and pumpernickel bread
  • 3/4 cup shredded Monterey Jack cheese
  • 1 Tablespoon butter

instructions:

  1. In a skillet, heat oil over medium-high heat; saute onion and peppers until tender.
  2. Divide between two bread slices. Top with cheese and remaining bread.
  3. Spread outsides of sandwiches with butter.
  4. In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side. Yield: 2 servings.
Slightly adapted from: https://www.tasteofhome.com/recipes/grilled-cheese---pepper-sandwiches/
cheese, peppers, bread
Sandwiches, Vegetables
American
Created using The Recipes Generator

National Grilled Cheese Day

Bacon Brie Paninis by Bear & Bug Eats
Butter Poached Lobster and Smoked Gouda Grilled Cheese by A Kitchen Hoor's Adventures
Cajun Tuna Grilled Cheese by Cindy's Recipes and Writings
Grilled Cheese and Pepper Sandwiches by Jolene's Recipe Journal
Grilled Guacamole and Cheese by Palatable Pastime
Mexican Molletes by Caroline's Cooking
Open-Faced Grilled Caprese by Culinary Adventures with Camilla
Pear and Taleggio Grilled Cheese by The Redhead Baker
Three Cheese Bacon and Jalapeno Grilled Cheese by Daily Dish Recipes



Comments

Camilla M. Mann said…
Wow shot, or not, this looks delicious, Jolene. Can't wait to try it.
Val said…
This post is making me hungry! I love a good grilled cheese!
Jolene said…
I'm already trying to work another one onto a splurge day menu, so good!
Jolene said…
It's funny, I never ate them growing up, but now that I've discovered how much you can vary them, I really love them!
These look like a delicious twist on grilled cheese!
Jolene said…
I enjoyed another one this weekend, since I was prepping the peppers and onions for some baked eggs already :)
Yum! They look gorgeous, and I'm sure they are delicious! Thanks for joining us on Friday Frenzy! P~
Jolene said…
Thank you so much for hosting! I find so many amazing things to pin every week!

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker.  For the pepperoni pi