This grilled cheese with peppers is not your typical cheese sammie. This unconventional, yet still comforting version is stuffed with three types of cheese, a zippy pepper-onion mixture, Dijon mustard, pepper jelly, and finished with a Parmesan crust.
This unconventional grilled cheese with peppers is pretty much grilled cheese for those of us who get a little anxious when we don’t have a bottle of hot sauce within reach. It’s layered with three types (THREE!) of cheese, a zippy pepper-onion mixture, Dijon mustard, pepper jelly, and finished with a crunchy Parmesan crust. And chances are it’s gonna elbow out your standard grilled cheese sammie as your go-to comfort food fix.–Angie Zoobkoff
Grilled Cheese with Peppers
- Quick Glance
- 30 M
- 30 M
- Serves 4
- 1 to 2 tablespoons olive oil
- 2 medium yellow onions (about 8 oz), sliced
- 1 tablespoon minced ginger
- 1/4 teaspoon minced Scotch bonnet pepper
- Salt to taste
- 8 slices hardo bread (or any firm, moist white bread)
- 4 teaspoons Dijon mustard
- 4 teaspoons spicy pepper jelly, plus more for serving
- 4 ounces Gruyere cheese, grated
- 2 ounces mozzarella cheese, grated
- 2 ounces provolone cheese, grated
- 4 teaspoons butter, at room temperature, plus more for cooking
- 1/4 cup grated Parmesan cheese
- 1. Turn on the broiler or preheat the oven to 450°F (230°C).
- 2. In a large, preferably cast-iron, skillet* set over medium heat, warm 1 tablespoon oil. Add the onions, ginger, and Scotch bonnet pepper and season with salt. Cook until the onions are softened and beginning to turn golden, adding a little more oil if needed, 8 to 12 minutes. Remove from the heat.
- 3. To assemble the sandwiches, spread the tops of 4 slices of bread with Dijon mustard. On each slice of bread, layer a quarter each of the Gruyere, onion mixture, mozzarella, and provolone. Then spread the pepper jelly on the tops of the remaining 4 slices of bread and sandwich them, pepper jelly side down, on the cheese-topped bread. Spread the tops of each sandwich with 1 teaspoon butter.
- 4. Wipe out the skillet, return it to over medium heat, and toss in about 1 teaspoon butter. Once the pan is warm and the butter has melted, place the sandwich, non-buttered side down, in the pan. Press on the sandwich with the back of a spatula quite often throughout the cooking process. When the bread is nice and crisp and golden brown, usually after 3 to 5 minutes, flip the sandwich and repeat on the other side. When the cheese begins to melt inside and the outside is crisp, remove the sandwich from the pan and place it on a rimmed baking sheet. Repeat with the remaining sandwiches. (If you’re using quite a large skillet, you may be able to cook a couple sandwiches at once, adding more butter to the skillet as necessary.)
- 5. To finish, scatter 1 tablespoon Parmesan cheese evenly over the top of each sandwich and broil or bake it until the Parmesan is melted and slightly brown, 2 to 5 minutes. Cut each sandwich diagonally and serve with additional pepper jelly on the side for dipping.
*WHAT TYPE OF SKILLET SHOULD I USE?
- You may be accustomed to using your nonstick skillet for grilled cheese sandwiches. And you can continue to use that. We prefer not to use nonstick skillets for a lot of reasons and instead reach for a seasoned cast-iron skillet, which is also nonstick. If you don’t have either, go ahead and reach for a regular skillet but you’ll need to use a little more butter than usual to try to discourage the bread from sticking.