Vegetarian
Roasted Capsicum & Grilled Cheese Sandwich
Serves 2
Roasted Capsicum & Grilled Cheese Sandwich
Serves 2
Turn up the heat on your toastie game with this Roasted Capsicum & Grilled Cheese Sandwich, made golden and gooey in the Cuisinart Griddler & Deep Pan. Sweet, smoky capsicum meets melty layers of cheddar and mozzarella, all hugged between buttery sourdough slices crisped to perfection. Whether you keep it classic or level it up with fresh basil, caramelised onion, or a drizzle of balsamic glaze, this isn’t just a sandwich - it’s comfort food with a gourmet twist. Perfect for a quick lunch, late-night craving, or when you want maximum flavour with minimal fuss.
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Ingredients
- 2 large red capsicums
- 4 slices sourdough or your favourite bread
- 4 slices cheddar, mozzarella, or tasty cheese (or a mix)
- 1–2 tbsp butter, softened
- Olive oil (for roasting)
- Salt & pepper, to taste
- Optional: fresh basil leaves, caramelised onion, or a drizzle of balsamic glaze for extra flavour
Preparation
- Preheat the Griddler on Sear at 230C with the flat plates fitted.
- Halve capsicums, remove seeds and membranes. Brush the skin side lightly with olive oil.
- Place capsicums skin-side down on the hot plate, close the Griddler without locking (so it hovers just above to trap heat).
- Cook 8–10 mins until the skins blister and blacken.
- Transfer to a bowl and cover with a plate for 5 mins (steam helps loosen skin). Peel off skins once cool enough to handle & slice into strips.
- Butter one side of each bread slice. On the unbuttered side, layer cheese, roasted capsicum strips, and any extras like basil or caramelised onion. Top with the second slice of bread, buttered side out.
- With the griddler still set to sear at 230C, place sandwiches inside and close the lid gently so it presses evenly. Grill 3–4 mins until the bread is golden and crisp and cheese is melted.
