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Showing 1-4 of 4
on August 30, 2011
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.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 21, 2008
I love this sandwich! I made it as stated except that I went with the green onion option! This was good! Thanks for sharing!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 02, 2006
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!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Lori Mama
on January 16, 2013
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! :)
Serving Size: 1 (309 g)
Servings Per Recipe: 4