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Grilled Cheese

Roasted pepper-shallot grilled cheese with basil aioli on sourdough.

Grilled Cheese
Serves 4Prep 20 minCook 25 minDifficulty mediumCuisine Italian
vegetarianmain
Servings: 4

Ingredients

Instructions

  1. Pre-heat oven to 425°F and adjust oven rack to top position.
  2. Wash and dry all produce
  3. Halve bell peppers lengthwise and remove stem and seeds
  4. Halve, peel, and thinly slice shallots
  5. Toss shallots on a piece of foil with a drizzle of olive oil and all the balsamic vinegar
  6. Season with salt and pepper, cinch foil into a packet
  7. Place bell pepper halves and shallot packet on a baking sheet
  8. Drizzle bell peppers with olive oil and season with salt and pepper, rub to coat
  9. Arrange cut sides down
  10. Roast on top rack until bell pepper and shallots are browned and tender, 15–20 minutes
  11. Pick basil leaves from stems and mince
  12. In a small bowl combine mayonnaise, minced basil, and garlic powder to taste
  13. Season with salt and pepper
  14. When bell pepper and shallot are cooled, chop together to form a relish
  15. Season with salt and pepper
  16. Spread half the sourdough slices with relish, top with both cheeses
  17. Spread remaining slices with basil aioli
  18. Top relish/cheese slice with aioli slice
  19. *Grill sandwiches:**
  20. Heat a large drizzle of oil in a large pan over medium heat
  21. Add sandwiches and cook until golden brown on both sides and cheese has melted, 4–6 minutes per side
  22. Serve immediately *Cooking Times & Temperatures:*
  23. Oven: 425°F, top rack
  24. Roast bell pepper & shallot: 15–20 minutes (until browned and tender)
  25. Grill sandwiches: 4–6 minutes per side over medium heat

Notes