Ready to try a new kind of grilled cheese? This Grilled Cheese with Mozzarella, Roasted Red Peppers, and Arugula is sweet, peppery, and too tempting to pass up!
- 8 slices sourdough bread
- Butter, soft and at room temperature
- Dijon mustard, to taste
- Mayonnaise, to taste
- 18 ounces jarred roasted peppers (oil- or water-packed), patted dry of excess moisture
- 12 ounces low-moisture mozzarella, cut into 1/4-inch slices (or shredded, if that’s how you roll)
- 2 cups arugula
1 Prepare the sandwiches: Butter one side of each slice of bread. On the unbuttered sides, spread Dijon mustard, mayonnaise, and a sprinkling of salt and pepper. Place two slices of bread (or as many as you can fit), buttered side down, in a skillet over medium-low heat.
Add about 4 ounces of the peppers, 3 ounces of mozzarella, and a good handful of arugula. Press down to keep slightly together, then place slices of bread on top, buttered side out.
2 Grill that cheese: Let the sandwiches cook over medium-low heat for about 3 to 4 minutes per side, flipping halfway through, making sure they don’t get too browned. After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted. Repeat with remaining sandwiches.