This isn’t your average grilled cheese—it’s a smoky, melty masterpiece with a bold twist. Imagine thick slices of artisan sourdough, golden and crisp from a buttery sear, cradling ribbons of roasted red pepper that glisten like firelight. Inside, smoked gouda melts into a velvety pool of richness, its deep, nutty flavor laced with hints of campfire and cream. The peppers bring a sweet, tangy brightness that cuts through the cheese’s decadence, adding just enough zing to keep each bite electric.
It’s comfort food with a little swagger—smoky, savory, and just a touch sultry. Pair it with tomato bisque or a drizzle of balsamic glaze if you’re feeling fancy. Or just devour it straight off the skillet. No judgment
Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
4 servings