What a great sandwich! I thought the peppers, olives and cilantro really added a nice touch that traditional grilled cheese sandwiches don't offer. And the Fontina cheese is a nice choice for this sandwich, it's so creamy and tasty, and it melded well with all the other ingredients. Made for the monthly tag game in the Spain/Portugal forum. Thanks for sharing your recipe, Sharon.
I love this sandwich! I made it as stated except that I went with the green onion option! This was good! Thanks for sharing!
Wow, this is great! I made this for lunch today as a treat for myself. I had a loaf of fresh Italian wheat bread and used a cheddar-jack cheese blend. I've had roasted peppers on sandwiches before, but I've never tried green olives or cilantro on them. I wasn't sure what to expect but I was feeling adventurous! I can't believe how great it was and I feel like having another one already! This is certainly different from the basic grilled American cheese fried in butter. Thanks so much, Sharon, for sharing this one. Note: You need big bread for this. I sliced mine thin from the end of the loaf, where it is narrower. It would have been much easier to handle if my slices were bigger (not thicker). Oh, and I love burnt cheese, too, so I didn't mind that, but slices would make it a little easier, too!
This is a fabulous tasting sandwich. I was out of roasted peppers, so I roasted one instead. I used plain focaccia rolls for the bread, parsley and Havarti cheese. Next time I will add some green onions to the mix. YUM! :)
Update: I made this one again, only I coarsely diced a yellow pepper this time, along with a really good Belgian bread. I added sharp white cheddar and the green onions. Still YUM! :)