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Grilled Cheese with Roasted Red Pepper




Source of Recipe


internet


List of Ingredients




Place one pepper over an open flame, or on a grill until the skin is blackened and blistering. Turn to equally blacken all sides. Remove from the fire and place in a container and cover immediately. Repeat with the remaining peppers. After about 5 minutes, or when the peppers are cool enough to handle, remove the peppers from the container. The skin should come right off. Remove the stem, skin and seeds. Cut into 1 to 2 inch strips and set aside.

Roast Asparagus
2 tbsp. vegetable oil
1 tbsp. fresh thyme
Kosher salt
Freshly ground black pepper


Recipe



Preheat the oven to 400 degrees. Remove the tough ends of the asparagus and toss with oil, thyme, salt and pepper to taste. Roast on a baking sheet to desired tenderness, about 4 minutes. Remove from the oven and set aside.

To assemble the sandwiches:
Butter the outer sides of each slice of bread. On one slice of bread, place 2 slices of the fontina. Over that, lay 5 spears of the asparagus, each facing the same direction. Place the strips from one roasted pepper over the asparagus and season with salt and pepper. Place 1 more slice of fontina over that and cover with another piece of bread. Repeat with the remaining ingredients. In a cast iron skillet over high heat, melt 2 tablespoons butter. Place the formed sandwich into the skillet. Cook for a minute or two, until the cheese begins to melt and the bread is crisp and browned. Flip the sandwich over and continue cooking until done. Repeat with the remaining sandwiches, adding butter to the skillet as needed.