Description
This gooey Roasted Red Pepper and Feta Grilled Cheese hits all the right notes: it’s tangy, creamy, melty, salty, and just a tad sweet. An easy and impressive meal.
Ingredients
- 4 Tablespoons Butter, At Room Temperature
- 4 slices Artisan Bread
- 4 Tablespoons Olive Tapenade
- 1 cup Shredded Mozzarella Cheese
- 10 slices Roasted Red Pepper, Patted Dry
- 2 ounces, weight Feta Cheese
- 4 Tablespoons Butter, At Room Temperature
- 4 slices Artisan Bread
- 4 Tablespoons Olive Tapenade
- 1 cup Shredded Mozzarella Cheese
- 10 slices Roasted Red Pepper, Patted Dry
- 2 ounces, weight Feta Cheese
Preparation
Heat a flat skillet over medium heat.
Spread the butter on one side of each of the slices of bread. Lay half of the slices of bread buttered side down on a plate so you can build the sandwiches.
Smear 1-2 tablespoons of the olive tapenade on each slice. Follow that up with a good sprinkling of mozzarella cheese. Then lay the red pepper slices on top of the cheese, followed by the rest of the mozzarella. Spread the feta evenly over the non-buttered side of the remaining slices of bread. Place them on top of the mozzarella to complete the sandwich.
Grill for 3-4 minutes per side, or until sandwiches are golden and cheese is melted. You can cover the pot to help the cheese get extra melty.
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