Best Grilled Cheese Pepper Sandwiches Recipes

GRILLED CHEESE & PEPPER SANDWICHES

Steps:

• In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare grill to medium-high heat.
• Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
• Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
• Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
• Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

GRILLED CHEESE SANDWICHES WITH PEPPER JELLY

Steps:

• Preheat oven to 375 degrees. Divide cheddar among 4 slices bread. Spread jelly on 4 more slices bread and sandwich together. Coat a large skillet with cooking spray and heat over medium. Working in batches, if necessary, cook until bread is golden and toasted, 2 minutes, flipping once. Transfer to a baking sheet and bake until cheese is melted, 3 to 5 minutes. To serve, cut into sticks or triangles.

GRILLED SWISS CHEESE, TUNA AND RED PEPPER SANDWICHES

Steps:

• In a bowl whisk together the roasted peppers, the mayonnaise, the lemon juice, and the cumin, add the tuna, flaked, the egg, the cherry pepper, and salt and black pepper to taste, combine the mixture well. Split the rolls, divide the mixture between the bottoms, and top each portion with half the onion, 2 slices of the Swiss cheese, and the tops of the rolls. In a large skillet heat the oil over moderate heat until it is hot but not smoking and in it cook the sandwiches, pressing them with a spatula and turning them, for 8 minutes, or until the bread is golden brown and the cheese is melted.

GRILLED PORTOBELLO, BELL PEPPER, AND GOAT CHEESE SANDWICHES

Steps:

• Prepare grill to medium-high heat.
• Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.
• Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.
• Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.
• Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).
• Nutritional Information
• Amount per servingCalories: 317
• Calories from fat: 30%
• Fat: 10.5g
• Saturated fat: 4.8g
• Monounsaturated fat: 3.2g
• Polyunsaturated fat: 1.4g
• Protein: 14g
• Carbohydrate: 41.7g
• Fiber: 4g
• Cholesterol: 13mg
• Iron: 3.2mg
• Sodium: 571mg
• Calcium: 118mg

EGGPLANT & PEPPER GRILLED CHEESE SANDWICHES

Steps:

• Heat oven to 350ºF.
• Arrange eggplant slices on baking sheet sprayed with cooking spray, overlapping slightly if necessary; sprinkle with pepper. Bake 10 to 12 min. or until eggplant is tender.
• Heat broiler. Mix mustard, oil, vinegar, oregano and garlic until blended. Brush eggplant with 1/4 cup mustard mixture. Broil, 4 inches from heat, 1 min.
• Brush cut sides of bread with remaining mustard mixture. Cover bottom halves of baguette pieces with eggplant, red peppers and cheese; place on broiler pan alongside baguette tops, cut sides up.
• Broil, 4 inches from heat, 2 to 3 min. or until cheese is melted. Place baguette tops over bottoms to make 6 sandwiches.