Green Bay Grilled Cheese
Wisconsin is known for its cheese – and the Green Bay Packers are known for their cheese heads. Make this gussied up classic to celebrate Green Bay in the Superbowl.
1 tablespoon olive oil
2 red peppers, sliced
1 medium yellow onion, sliced
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon Pepper
8 ounces sharp cheddar cheese (low-fat is fine)
1 tablespoon pesto (or thereabouts, if you like more, use more; if you like less, use less)
10-12 slices really good sliced sourdough, depending on size (or your favorite bread)
Butter, for coating sandwiches
1. Heat a nonstick skillet over medium heat. Add peppers and onion and cook about 2 minutes. Sprinkle with sugar, salt and pepper. Toss to coat. Cover and cook for about 8 minutes, stirring every 2 minutes. Remove cover, reduce heat to low and let liquid evaporate and veggies brown. Remove from heat. (This step can be done the day ahead. Refrigerate peppers and onions until ready to use.)
Preheat griddle or frying pan. Slice cheese and
set aside. Spread each slice of bread with a thin coat of pesto. Assemble
sandwiches with cheese and peppers. Spread tops of sandwiches with butter.
Place butter side down on griddle. Cook until golden. Repeat on remaining side. You can also do this in a panini maker or sandwich press. Just butter both sides and press until they are golden brown.
3. Cool slightly, slice before serving. This will make 4-6 good sized sandwiches, or you can slice them thin and serve as an appetizer.
Yield: 4-6 large sandwiches or about 12 small finger sandwiches, depending on bread size.
Recipe by Dorothy @ CrazyforCrust