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White Cheddar & Roasted Pepper Grilled Cheese

Posted by Chef at The Food Channel®

from The Kitchens of The Food ChannelFrom The Kitchens of The Food Channel
Cheesesandwichstack8155-72_medium
  • Prep Time:5 minutes
  • Cook Time:4 minutes
  • Serves:4
 
Tagged: Grilled cheese, White Cheddar, red peppers,

It’s your mama’s grilled cheese sandwich with a trendy new twist! This comfort food classic redo features the contemporary flavor appeal of white Cheddar cheese and rich roasted red peppers. It’s a quick-to-fix grilled cheese sandwich recipe overflowing with flavor.

Why try? Your family will love this familiar-with-a-twist flavor upgrade on the all-time lunchtime classic. It makes a great lunch or light dinner paired with steaming-hot Tomato Parmesan Soup.

Foodie Byte:
  • We use Tillamook Medium White Cheddar Cheese in this recipe; it adds a rich smooth full Cheddar flavor and is widely available in the grocery store cheese case.
Better-for-You Options:
  • Lighten up this recipe with reduced-fat Cheddar cheese and low-fat mayonnaise.
  • Spread over thin-sliced whole grain bread and grill in a non-stick skillet sprayed lightly with cooking spray.

Nutritional Information Per Serving: Calories 722, Protein 22.3g, Carbohydrate 42.7g (Dietary Fiber 4.1g), Sugar 6.5g, Fat 50.5g, (Saturated Fat 18.4g), Cholesterol 93.3mg, Sodium 1027.7mg. % Daily Value: Calcium 50%, Iron 15%, Vitamin A 25%, Vitamin C 15%.

 

Ingredients

  • 8 ounces medium white Cheddar cheese, shredded
  • 1/4 cup roasted red bell pepper, drained, fine diced
  • 1/2 cup mayonnaise
  • 8 slices country white bread
  • 3 tablespoons butter, at room temperature

Preparation

  • 1
    Combine shredded cheese, roasted peppers and mayonnaise in bowl; mix well.
  • 2
    Spread cheese mixture evenly over 4 slices of bread; close with top halves of sandwiches.
  • 3
    Spread butter evenly over outsides of sandwiches; grill on both sides until golden and cheese is melted.

Additional Info

This roasted red pepper and white Cheddar cheese spread also tastes great cold. Spread it on crackers, crisp flatbread or pita chips.

Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 
 
Comments
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Ben
Mon Feb 18 08:52:47 -0600 2008
Do you have a best recipe or method for making roasted red peppers, as an alternative to purchasing them? -Thanks
 
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Kay Logsdon from The Food Channel®
Wed Feb 20 13:34:10 -0600 2008
The Food Channel Chefs’ response to the question from Ben: There are a few different ways to go about this. The simplest is to toss the peppers with a light coating of oil and cook in the oven (at 450 degrees) until the skin is dark and charred. You might need to turn the peppers over as they cook. Once they are charred, remove the peppers from the oven and place in a sealed container, such as a stainless steel bowl with plastic wrap, and let sit until cool enough to handle. You can then peel off the skin with a paring knife or run under water while rubbing the skin. Remove the core and seeds, and then cut the peppers to the desired size. Important note: The reason to let the peppers sit is to allow the steam to separate the skin from the flesh. Running the peppers under water to remove the skin is believed to wash away “flavor” as well; therefore, this would typically be avoided in a restaurant operation.
 
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