Friday, April 25, 2014

Roasted Red Pepper Grilled Cheese Sandwich

I can't even begin to describe how much I love a grilled cheese sandwich with a fried egg. This was the last of my treasured roasted red peppers. I'm crazy about roasted red peppers and ridicoulously try to hang on to them too long. On the average I roast about 4 red peppers and use them a number of ways to use in omelettes, on toasts, in quesadillas, in spreads and of course, grilled cheese sandwiches.  which I'd covered with olive oil and stored in an airtight jar. I scraped everything into a 1 cup pyrex prep bowl and microwaved for about 30 seconds just to completely liquify the oil. I pressed back the peppers with a fork and drained the oil into a skillet until I was ready to cook the egg.
Here's how this went down:

2 tablespoons butter, softened
2 tablespoons grated parmigiano reggiano
1 teaspoon Dijon mustard
2 slices of multi grain bread
aged gouda grated
sharp cheddar, grated~ I used my fave, Cabot Vintage Cheddar
chopped roasted red peppers
oil from the jar of roasted peppers
1 egg

Turn on the broiler.
In a small bowl, mix butter, Parmigiano Reggiano, & Dijon mustard then spread completely over two slices of bread. Heat a non-stick skillet to medium-high heat and lay the bread, butter side down into the pan. Cook until the underside is nice and golden toasty.
Transfer the bread (toasty side down) onto a broiler proof pan and top each slice with cheese, getting the cheese right up to the corners of the bread so it doesn't burn like mine did. Set aside for a moment. Wipe any stuck cheese out of the non stick skillet you toasted the bread in, with a paper towel and add the roasted pepper infused olive oil to the pan over medium heat. Crack the egg into a small bowl or teacup, when the oil is hot tip the egg into the pan. Sprinkle a little salt and pepper over the egg. While the egg is cooking, place the cheese topped bread under the broiler until the cheese melts, 1-2 minutes.  Remove from the broiler, spread one slice with roasted pepper and set aside until the egg is finished cooking. Lay the cooked egg on the second cheesy toast.
Sprinkle with generous pinches of za'atar, or some freshly chopped herbs. Close the book on your sandwich, place it on a plate and using a sharp serrated knife, cut the sandwich in half. Take a moment to enjoy the sight of yolky yellow saucy goodness oozing over the plate. Consume immediately.

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