This grilled cheese recipe uses three very creamy cheeses: Brie, fontina and a semi-hard cheese, Cheshire cheddar, that crumbles and melts easily. White cheddar or Double Gloucester would work well too, or substitute your own favorite cheeses. Select cheeses with creamy textures and without overpowering individual flavors.
You can use bottled roasted red peppers on the sandwiches, but making your own is very easy and the taste says fresh—not jarred. Prepare the peppers a day ahead, then place the slices in a resealable container and drizzle with a little olive oil. Refrigerate overnight and bring to room temperature before using.
Pancetta is less oily than regular bacon and cooks much faster since the slices are so thin. If you choose to use bacon instead, be sure to drain it well on paper towels before placing it on the sandwiches.
Grilled Cheese Sandwiches with Pancetta and Roasted Red Pepper
Ingredients:
- 1 large red bell pepper
- 1 tablespoon olive oil
- 12 very thin slices of pancetta, about 3 ounces
- 8 large slices of thick, crusty bread
- 4 ounces Brie, divided into 4 equal pieces
- 8 slices of fontina cheese, from a wedge or block
- 3 ounces Cheshire cheddar, Double Gloucester or white cheddar, crumbled
- 2 tablespoons unsalted butter, divided
- Garlic-dill pickle spears, for serving (optional)
Directions:
- Preheat the broiler.
- Place the bell pepper on a double layer of aluminum foil and broil until the skin is charred and blistered on all sides, turning often, about 15 minutes.
- Place in a paper bag and close tightly. Steam the pepper in the bag 10 to 12 minutes to help the skin peel easily.
- Peel the charred skin from the pepper, then remove the stem and seeds. Slice lengthwise into 12 1/2-inch-wide strips.
- Heat a large skillet or griddle over medium heat and add the olive oil. (If using a griddle, brush the oil across a large surface.)
- Fry the pancetta until it begins to crisp around the edges but is still tender, 1 to 2 minutes. Remove and place on paper towels.
- Lay the bread slices on a work surface. Spread each of 4 slices with 1/4 of the Brie. Top the Brie with 2 slices each of fontina, then divide the Cheshire cheddar and sprinkle over the top of each piece.
- Place 3 slices of pancetta on top of the cheese on each sandwich, then top with 3 slices of red bell pepper on each. Cover with the bread tops.
- Wipe oil from the skillet or griddle.
- If using a skillet, melt 1 tablespoon of butter over medium-high heat. When it begins to bubble, place two sandwiches in the skillet. (Reserve the remaining tablespoon to repeat with the remaining two sandwiches.)
- If using a griddle, melt 1 tablespoon of butter over each of two burners (medium-high heat) and spread out to make room for all 4 sandwiches.
- Grill the sandwiches until golden brown and toasted on the bottom, pressing to flatten with a large spatula or grill press, about 4 minutes. Turn over and grill 3 minutes longer.
- Remove the sandwiches to a cutting board and slice each in half on the diagonal. Serve with garlic-dill pickle spears, if desired.
Pamela Steed Hill - Pamela Steed Hill is an editor, freelance writer, and home cook. She has published over 250 food articles and recipes online.
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