Roasted Red Pepper Cheese (Printable)

Grilled sandwich featuring roasted red peppers, goat cheese, and melted mozzarella on crisp sourdough 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 (jarred or homemade)

→ 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)

# Directions:

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 with shredded mozzarella. Add fresh basil and black pepper if desired.
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. Add olive oil if using for extra crispiness.
06 - Grill sandwiches for 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
07 - Remove sandwiches, slice in half, and serve hot.

# Expert Tips:

01 -
  • The roasted red pepper brings a natural sweetness that transforms a basic grilled cheese into something restaurant-worthy.
  • Goat cheese adds a creamy tang that pairs beautifully with the pepper, and it melts faster than you'd expect.
  • Ready in twenty minutes, but tastes like you've been cooking all afternoon.
02 -
  • Medium heat is not negotiable—high heat will blacken the bread while the cheese sits cold in the middle, a mistake I've only made once.
  • Softening the goat cheese beforehand saves you from a brick that won't spread; leave it out for fifteen minutes while you prep everything else.
  • Jarred roasted red peppers contain liquid that can make your sandwich soggy if you don't pat them dry with a paper towel first.
03 -
  • If your goat cheese is coming straight from the refrigerator, microwave it for ten seconds to soften it without turning it into pudding.
  • Toast your bread lightly first if you prefer a sturdier sandwich that won't compress when you press the spatula down.
  • Make a double batch and keep one wrapped in foil while you eat the other—it reheats beautifully in a low oven and stays crispy.
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