Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

24 Sep
Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

Where have I been, you ask? Well I went to the most amazing concert of my life up at The Gorge Amphitheatre in Washington this past weekend. It was a five and a half hour drive so we left Friday after work and drove about halfway and camped on the Columbia River. Then made it to the concert the next day, had the time of our lives, then drove the entire trip back on Sunday. Oh, who did I see, you ask? Jason Mraz, with Christina Perri as the opening act. We took our daughter, too, and this was her first concert. This was an experience she’ll never forget either! If you don’t know who he is, just Google his videos on YouTube. You’ll probably recognize a few of his songs.

Now on to the food. With getting ready to camp for a few days last week, our menu consisted of a lot of leftovers. But my husband made a delicious hot sandwich for us one night. I decided to use it in the blog because it was such a different “take” on a grilled cheese than I have seen in awhile. It’s pretty simple but it was nice to have a new combination for a hot sandwich. We used a five-grain whole wheat bread, but any bread of choice would do. We also used our Cuisinart “Griller” appliance. I personally would have used the grill side of it for the striped effect, but my husband used the flat griddle side so it was more like a Panini. Either way, it was delicious!

Roast Beef and Swiss Grilled Cheese with Grilled Red Pepper

One red bell pepper
Spray olive oil
Sliced bread of choice
Butter or substitute
Mayonnaise
Mustard
Swiss Cheese, sliced
Sliced deli roast beef (we used black pepper roast beef)
Black pepper to taste

Cut the bell pepper into large sections so it lays somewhat flat, discarding top and seeds. Lightly spray with olive oil, and grill for about five minutes each side, until starting to blister. Cut the sections into strips and set aside. Spread all the slices of bread on one side with butter, then flip over and spread mayo over half of them and mustard over the other half. Add the roasted red peppers to one side, then the cheese and roast beef to the other side. Season with black pepper to taste. Cook the sandwiches on a heated skillet, or other grilling device, until browned on both sides and the cheese is nice and gooey. Cut it whichever way you want, or don’t cut it at all. It’s all good.

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