Tillamook Grilled Cheese Recipepalooza – Grilled Cheese Sandwich with Roasted Red Peppers and Ibérico Ham from Kitchen Confidante
Liren Baker is the voice behind the blog Kitchen Confidante, where she shares taste and inspiration in the kitchen. It’s her way of welcoming you into her home, where she loves to shares recipes and images that remind her of her heritage, her childhood in New York, and the vibrant culinary culture she has learned to embrace in the San Francisco Bay Area, where she currently lives. She considers herself a late bloomer when it comes to enjoying grilled cheese sandwiches, but has embraced its cheesy goodness wholeheartedly and has made up for a childhood missed. This sandwich is just one example of how she loves to put two of her favorite things together: bread and cheese.
- Prep time: 5 minutes
- Total time: 15 minutes
- Yield (number of servings): Serves 4
The distinct, salty Ibérico ham pairs nicely with the mellow Colby Jack Tillamook cheese and the sweet roasted red peppers. But the sandwich is made even more special when you use Triple Cheese Bread, made with, yes, Tillamook Cheese. It will ooze from the inside out!
- 8 slices Triple Cheese Bread
- Melted Tillamook Unsalted Butter
- 8 slices Tillamook Colby Jack Cheese
- 2 fire roasted red bell peppers, halved (jarred is fine)
- 4 to 8 slices Ibérico Ham
Lightly brush both sides of all the bread slices with melted butter. Lay one slice of cheese on one slice of bread. Layer slices of roasted red bell peppers, along with a thin layer of ham. Top with one more slice of cheese, followed by the second slice of bread. Repeat for remaining sandwiches.
On a nonstick or cast iron pan over medium-low heat, cook the sandwiches until the bread is golden brown on both sides, and the cheese just melted. If the sandwich is thick, it may help to transfer the sandwiches onto an ovenproof plate and place into a 350 degree oven to help melt the cheese.
Slice the sandwich in half on the diagonal and serve immediately.