Pepperjack grilled cheese with cilantro-garlic oil

By Martikibird

For cilantro-garlic oil:
Small bunch of cilantro, washed, stems removed
3 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
Salt
For the sandwich:
2 teaspoons olive oil
1 large yellow or red bell pepper, tops cut off, cut into quarters and seeded
4 slices whole wheat Italian bread
4 to 6 slices pepperjack cheese, halved

Ingredients

• For cilantro-garlic oil:
• Small bunch of cilantro, washed, stems removed
• 3 garlic cloves, peeled
• 3 tablespoons extra-virgin olive oil
• Salt
• For the sandwich:
• 2 teaspoons olive oil
• 1 large yellow or red bell pepper, tops cut off, cut into quarters and seeded
• 4 slices whole wheat Italian bread
• 4 to 6 slices pepperjack cheese, halved

Preparation

Step 1

For the cilantro-garlic oil, combine cilantro, garlic and extra-virgin olive oil in a blender, food processor or mini-chopper. Pureé and pour into a small bowl, mix in a pinch of salt and set aside.

Heat a non-stick pan over medium heat. Drizzle with 2 teaspoons olive oil. Cook pepper slices 10 minutes, turning once, and set aside.

Heat a second pan, preferably a grill pan or stovetop grill, over medium-high heat. While it heats, brush dressing over both sides of 4 slices of bread. Set 2 slices in the pan. Top each with 2 to 3 half-slices of cheese, 2 slices of peppers, and 2 to 3 more half-slices of cheese. Top each sandwich with remaining bread slice.

Cook until the bottom sides are brown and crispy. Turn and continue cooking, compressing the sandwiches with a plate or lid. Cook until brown and crispy, slice each sandwich in half and serve warm.