Sometimes quick spur of the moment, fridge emptying recipes turn out to be just what you need, as in the case of this delicious grilled sandwich. I can’t quite call it a grilled cheese, as feta isn’t really a melty cheese… and in my book, cheese has to melt to qualify something as grilled cheese. Regardless of the status of this sandwich, it is perfectly delicious and super easy.
This sandwich is also really delicious served up the classic way… With some warm tomato soup (organic of course).
Makes enough for 2
2 red bell peppers
4 slices bread (I choose Ezekiel’s Sprouted Grain bread)
6 slices sheep’s milk feta (I always use Pastures of Eden)
lemon aioli (recipe here, in previous post)
coconut butter, or coconut oil for “grilling” (I use Earth Balance Organic Coconut Spread)
Begin by preheating your oven to 390 degrees Fahrenheit. Wash, de-stem, and de-seed bell peppers. Cut into slices about 1 inch in width. Place in a small bowl, and toss with olive oil to coat.
Place a sheet of parchment paper on a rimmed baking sheet, and lay pepper slices skin side down on the parchment. Dust super lightly with a grinding of salt. Place baking sheet in the oven (middle rack) and roast for 20-30 minutes, until peppers are soft and browned in spots, and skin has loosened and glistens.
Heat a large skillet, or griddle on medium high heat.
"Butter" one side of each slice of bread, and lay that side face down on your prep surface. Slather two slices of bread - one for each sandwich - with the lemon aioli. Build sandwiches with 3 slices each of feta, several roasted peppers, and a tangle of arugula. Finish with the remaining bread slice, "buttered" side facing up.
When skillet is hot, turn heat down to medium and place both sandwiches on it’s surface. Grill each side for about 4-5 minutes until nicely browned. Remove sandwiches, and cut in half if desired. Serve immediately while warm. Enjoy!