Roasted Red Pepper, Ibérico Ham, and Cheese

  • 5
    min prep
  • 15
    min total
  • 4

“The distinct, salty Ibérico ham pairs nicely with the mellow Tillamook Colby Jack 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!” - Liren Baker of Kitchen Confidante

Let's Make This!

  • 8 slices Triple Cheese Bread
  • Melted butter
  • 8 slices Tillamook Colby Jack Cheese
  • 2 fire roasted red bell peppers, halved (jarred is fine)
  • 4 to 8 slices Ibérico ham
  • Step 1

    Lightly brush both sides of all the bread slices with melted butter. Lay one slice of cheese on one slice of bread.

  • Step 2

    Layer slices of roasted red bell peppers, along with a thin layer of ham.

  • Step 3

    Top with one more slice of cheese, followed by the second slice of bread. Repeat for remaining sandwiches.

  • Step 4

    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 is just melted. If the sandwich is thick, it may help to transfer the sandwiches onto an ovenproof plate and place into a 350°F oven to help melt the cheese.

  • Step 5

    Slice the sandwich in half on the diagonal and serve immediately.

Recipe By

Liren Baker is the voice behind the blog Kitchen Confidante, where she shares her tastes and inspiration in the kitchen. It's her way of welcoming you into her home, where she loves to share 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 ot enjoying grilled cheese sandwiches, but has embraced their cheesy goodness wholeheartedly and has made up for a childhood missed.

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