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Grilled Cheese & Pepper Sandwiches

 Grilled Cheese & Pepper Sandwiches
This is a tasty and wholesome sandwich to make for one or two. It’s a nice twist on a grilled cheese, very tasty and filling and especially good with rye bread. —Arline Hofland, Deer Lodge, Montana
2 ServingsPrep/Total Time: 20 min.


  • 4 slices rye bread with caraway seeds
  • 2 tablespoons butter, softened, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 2 teaspoons chopped seeded jalapeno pepper
  • 2 tablespoons olive oil
  • 3/4 cup shredded Monterey Jack cheese


  • Butter one side of each slice of bread with 1/2 teaspoon butter; set
  • aside. In a small skillet, saute onion and peppers in oil until
  • tender. Spoon onto two buttered bread slices; top with cheese and
  • remaining bread. Spread outsides of sandwiches with remaining
  • butter.
  • In a large skillet, toast sandwiches for 3 minutes on each side or
  • until golden brown.
  • Yield: 2 servings.
Nutritional Facts: 1 sandwich equals 577 calories, 40 g fat (18 g saturated fat), 68 mg cholesterol, 735 mg sodium,

2 of 2

Grilled Cheese & Pepper Sandwiches (continued)

Nutritional Facts: 39 g carbohydrate, 6 g fiber, 17 g protein.