Grilled Cream Cheese Sandwich With Bell Peppers
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.
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
- Use sturdy bread like sourdough, multigrain, or whole wheat to hold the creamy filling without turning soggy.
- If you don’t have mozzarella, try provolone, Monterey Jack, or cheddar for a different flavor.
- Add thinly sliced bell peppers raw for crunch, or sauté them lightly for a softer, sweeter flavor.
- Butter the outside of the bread or brush with olive oil before grilling for an extra crispy finish.
- 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.
