Roasted Red Pepper Cheese (Print Version)

Sweet roasted red peppers and creamy goat cheese melted in crispy golden bread.

# What You'll Need:

→ Bread

01 - 4 slices sourdough or country bread

→ Cheese

02 - 3.5 oz goat cheese, softened
03 - 2 oz shredded mozzarella cheese

→ Vegetables

04 - 1 large roasted red bell pepper, sliced into strips

→ Spreads

05 - 2 tbsp unsalted butter, softened
06 - 1 tsp olive oil (optional, for grilling)

→ Seasonings

07 - Freshly ground black pepper, to taste
08 - 1 tsp fresh basil, chopped (optional)

# How to Make It:

01 - Lay out the bread slices and spread softened goat cheese evenly on two slices.
02 - Top the goat cheese with roasted red pepper strips and sprinkle shredded mozzarella. Add fresh basil and black pepper if using.
03 - Place the remaining bread slices on top to form sandwiches.
04 - Spread the outer sides of each sandwich with softened butter.
05 - Heat a skillet or grill pan over medium heat and add olive oil if desired for extra crispiness.
06 - Grill sandwiches for 3 to 4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove from heat, slice sandwiches in half, and serve hot.

# Additional Tips::

01 -
  • It tastes fancy enough to impress someone, but comes together in less time than ordering takeout.
  • The tangy sweetness of roasted peppers against creamy goat cheese creates a flavor combination that somehow feels both comforting and elegant.
  • You can make it with ingredients you probably already have, or elevate it if you're feeling adventurous.
02 -
  • Don't skip softening the goat cheese first—cold cheese won't spread, and wrestling with it defeats the whole point of something this simple and quick.
  • The difference between golden-brown and burnt happens in about thirty seconds, so stay present; medium heat is your friend here, not medium-high.
03 -
  • Keep the heat steady at medium—this gives the bread time to brown while the cheese melts at the same pace, instead of racing ahead and leaving you with a cold center.
  • If your goat cheese is straight from the cold fridge, give it a minute or two on the counter to soften, or you'll spend frustrating minutes trying to spread something that doesn't want to cooperate.
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