Grilled Cream Cheese Sandwich With Bell Peppers

Grilled cheese sandwiches have been around for a pretty long time, yet we haven’t gotten over them. Grilled cream cheese sandwich? Yes, you heard it right. Even better! If you liked my Chicken Salad Melt Sandwich, Turkey Melt or my Humus Bagel recipe, you will be swept away with this recipe.

I love all things cheese. Just like a Cheese Naan Bread, this cheese sandwich is filled with gooey cheesy goodness. It melts in your mouth and tastes great. You can make it ahead of time and store it. This recipe is freezer friendly and very easy and quick to make.

The best thing about this grilled cream cheese sandwich, it’s a crowd pleaser and no one can say NO to it. Pair it with a bowl of my Spicy Vegetable Soup for a cozy lunch, or try it alongside my Roasted Carrots and Asparagus for a balanced weeknight dinner. For another cheesy option, don’t miss my Andes Mint Brownies for dessert, they’re fudgy, rich, and the perfect sweet finish after a savory sandwich meal.

WHY YOU WILL LOVE THIS CHEESE SANDWICH RECIPE

• Easy to Make - This cream cheese sandwich recipe is very easy and quick to make. You don’t need to use any complicated techniques or equipment. It takes little time, but has great depth and richness. 
• Flavorful - This cheese sandwich is filled with gooey cheese, but there are other flavors that enhance the cheesiness. The umami flavor of both cream cheese and mozzarella is elevated with bell peppers and spring onion.  
• Less Ingredients -You only need a handful of ingredients for this recipe. Since the main ingredient is cheese, you will need lots of it, but only a few more ingredients will suffice.
• Kid Friendly - Who doesn’t love a good grilled cheese sandwich? Since this is a cream cheese sandwich, kids will like it even more. The soft cream cheese and the stringy, stretchy mozzarella will be a hit among the kids. 

INGREDIENTS AND SUBSTITUTIONS 

• Sour Dough Bread: Sour dough bread has a lower glycemic index, it’s good for mild gluten-sensitivity, easy to digest, and good for gut health. You can also use other healthy bread alternatives like whole wheat, honey, etc.,.
• Cream Cheese: The main ingredient of this cheese sandwich is cream cheese. I used full fat cream cheese but you can also substitute with low-fat cream cheese too. 
• Sharp Cheddar Cheese: You will need sharp cheddar cheese for a bold and striking flavor of the sandwiches. You can also replace it with mild cheddar or pepper jack cheese.
• Mozzarella Cheese: Thick cut slices of mozzarella will go in the middle of the sandwiches. Other alternative cheese options can be: Provolone, Monterey Jack, Havarti or Fontina.
• Bell Pepper: Diced red bell pepper is needed for this grilled cream cheese sandwich recipe. You can also use green or yellow, or orange bell peppers. Other veggie options are diced cucumbers, celery, carrots, etc.,
• Green Onions: Add green onions for a bold, fresh, oniony taste. Chives works too!
• Seasonings: You will need onion powder, garlic powder, salt, and black pepper to season the cheese mixture.
• Butter: Butter will help crisp up the bread slices and add flavor to it.

See recipe card for quantities.

Instructions (How to make cream cheese sandwich)

Mix the softened cream cheese, shredded cheddar, diced red bell pepper, chopped green onions, garlic powder, onion powder, salt, and black pepper.

Mix until everything is well combined and creamy.

Spread the cream cheese mixture evenly over two slices. Top with thick slices of mozzarella, then place the remaining bread slices on top to form two sandwiches.

Spread the softened butter evenly on the outsides of each sandwich. Grill the sandwich for 2-3 minutes until the cheese is melted.

Remove from heat, let cool for 1 minute on a wire rack.

Slice in half and serve warm.

Hint: For the best flavor and texture, use sturdy bread like sourdough or multigrain, this prevents sogginess and gives a crisp golden crust that holds up to the creamy filling. 

Variations FOR CREAM CHEESE SANDWICH

• Parmesan Ranch & Cheese Sandwich: Prepare the cheese mixture following this recipe. Before spreading the mixture, spread a generous amount of Parmesan ranch on the slices. Then spread the cheese mixture and continue with the recipe.
• Lemon and Herb Cheese Sandwich: Instead of adding bell peppers and spring onion, add two teaspoons of lemon juice, half teaspoon of lemon zest, and dried mixed herbs. Mix well with cheese and follow the recipe.
• Spicy Grilled Cream Cheese Sandwich: If you’re a spice lover, you can add finely diced jalapenos, red chilli flakes, or a teaspoon of hot sauce to the cheese mixture. You can also use Sliced green chilli instead of jalapenos and cayenne pepper instead of red chilli flakes.

SERVING SUGGESTIONS FOR HOMEMADE CREAM CHEESE SANDWICH

Roasted Veggies: You serve these grilled sandwiches with roasted veggies like Hot Honey Brussel Sprouts, Roasted Mini Peppers, or baked potato wedges.

Soups: Grilled cheese sandwich and tomato soup is a world-famous pairing. You can also serve them with Vegetable Soup with Fire Roasted Tomatoes.

Potato Fries or Wedges: Try this grilled cheese sandwich with my Sweet Potato Wedges or Sweet Potato Cubes.

Coleslaw: Serve the cream cheese sandwich with coleslaw for a sweet and crunchy twist. 

Breakfast: You can also serve these sandwiches as breakfast. They will pair well with my chilli scrambled eggs. 

Lunch Box: These sandwiches will be perfect for kids’ lunch boxes. They will love them. You can pair them with something sweet like Strawberry Chocolate Chip Muffins, or Apple Cinnamon Waffles, or Apple Turnovers.

Equipment

• Cutting board
• Sharp knife
• Mixing bowl
• Skillet, grill pan, or sandwich griddle

STORAGE AND REHEATING TIPS FOR THIS CHEESE SANDWICH RECIPE 

Room Temperature: Store the cream cheese sandwich at room room temperature in an airtight container. Consume them within 2-3 hours when unrefrigerated. 

Refrigerator: Wrap the sandwiches individually in foil and put them in an airtight container. Store in the refrigerator for 3-4 days.

Freezer: Prepare the cheese sandwiches like you normally do to grill them. Wrap each one in foil and put in a freezer bag. You can freeze them for up to 2 months. 

Reheating and Thawing: For refrigerated sandwiches, put them in a preheated oven at 350 degrees. Give each side 10 minutes to crisp up. For frozen sandwiches, thaw them in the refrigerator or counter top for 30 minutes. Grill like you would a freshly prepared cream cheese sandwich.  

FAQ

Related

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Pairing

These are my favorite dishes to serve with this cream cheese sandwich recipe:

If you tried this Grilled Cream Cheese Sandwich  recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Grilled Cream Cheese Sandwich With Bell Peppers

Abi Guna

This grilled cream cheese sandwich is loaded with a creamy cheese and bell pepper filling, then toasted until golden and crispy. Quick, easy, and perfect for a satisfying vegetarian lunch, snack, or weeknight dinner.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

8 minutes mins

Total Time 18 minutes mins

Course Dinner, lunch, Main Course, Snack

Cuisine American

Servings 2 sandwiches

Calories 550 kcal

Equipment

• Sharp Knife
• Cutting Board
• Mixing Bowl
• Grill pan or Griddle

Ingredients

  

• 4 slices sour dough bread
• 4 oz cream cheese softened
• 4 tablespoons shredded sharp cheddar cheese
• ¼ cup diced red bell pepper
• 1 tablespoon chopped green onions
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 2 ounces of mozzarella cheese cut into thick slices
• 1 tablespoon unslated butter softened

Instructions

 

• In a medium bowl, mix the softened cream cheese, shredded cheddar, diced red bell pepper, chopped green onions, garlic powder, onion powder, salt, and black pepper until well combined.
• Lay out the sourdough bread slices. Spread the cream cheese mixture evenly over two slices. Top with thick slices of mozzarella, then place the remaining bread slices on top to form two sandwiches.
• Spread the softened butter evenly on the outsides of each sandwich (the side that will touch the pan).
• Heat a skillet or griddle over medium heat. Place the sandwiches butter-side down and cook for 2–3 minutes per side, pressing lightly with a spatula, until the bread is golden brown and crisp and the cheese inside is melted.
• Remove from heat, let cool for 1 minute in a wire rack, then slice in half and serve warm.

Notes

1. Use sturdy bread like sourdough, multigrain, or whole wheat to hold the creamy filling without turning soggy.
2. If you don’t have mozzarella, try provolone, Monterey Jack, or cheddar for a different flavor.
3. Add thinly sliced bell peppers raw for crunch, or sauté them lightly for a softer, sweeter flavor.
4. Butter the outside of the bread or brush with olive oil before grilling for an extra crispy finish.
5. To make ahead, the cream cheese filling can be prepared a day in advance and stored in the fridge, then spread when ready to cook.

Keyword cheese, grilled, lunch, sandwich