Mexican Grilled Cheese

Everyone loves a good grilled cheese! It’s one of the classic childhood favorites that still makes everybody happy! And now that we’re all adults, we also want our grilled cheeses to truly dazzle us. Mexican Grilled Cheese does exactly that by introducing tender, pan seared fajita-style vegetables to the sandwich. Vibrant, bright bell peppers, in particular, take the lead, mingling with the melty mozzarella cheese sandwiched between buttered toast! Mexican Grilled Cheese is a new twist on a tradition that you’ll just love!

Ingredients

• 2 tablespoons olive oil
• 1/2 large red onion, sliced
• 1 teaspoon garlic, minced
• 3 bell peppers, sliced, colors of your choice
• 1 medium zucchini, thinly sliced or ribboned with a peeler
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 slices hearty wheat or white bread
• unsalted butter, to taste
• 1/4 cup chimichurri, store-bought or homemade
• 8 slices mozzarella cheese

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Directions

Step 1 –In a large skillet over medium-high heat, add the olive oil.

Step 2 –Add the onions and the garlic to the hot oil and cook until fragrant, about 1 minute.

Step 3 –Add the bell peppers, the zucchini, the cumin, the salt, and the black pepper and cook until the veggies are softened, about 10 minutes.

Step 4 –Transfer the skillet from the heat.

Step 5 –Smear 1 side of each of the bread slices with the butter.

Step 6 –On a flat griddle pan or skillet, add 1 of the bread slices, buttered-side down.

Step 7 –On the bread slice on the griddle, layer 1 tablespoon of the chimichurri, 2 slices of the mozzarella cheese, and 3/4 cup of the vegetable mixture.

Step 8 –Top the layers with 1 slice of the bread, buttered-side up.

Step 9 –Heat the griddle over medium heat and cook the sandwich until browned on both sides and the cheese is melted, about 2-4 minutes per side.

Step 10 –Transfer the grilled cheese to a plate.

Step 11 –Repeat the sandwich making and toasting process with the remaining bread, the remaining chimichurri, the remaining mozzarella, and the remaining vegetable mixture until all of the sandwiches are made.

Step 12 –Serve hot.