It’s time to set aside the Kraft singles and step up your grilled cheese game with my El Diablo Grilled Cheese! Made with sourdough bread and filled with smoked cheddar, roasted bell peppers, chipotle sauce, and spinach, this sandwich is mouthwateringly good. It’s creamy, crunchy, smoky and the perfect quick lunch!
Grilled cheese sandwiches are something just about everybody likes, but let’s try a little harder than plastic-like cheese and wonder bread. The El Diablo Grilled Cheese is still extremely fast and easy to make, but has way more flavor and exciting things to offer. The olive oil makes the outside irresistibly crunchy, and the roasted bell peppers bring a very subtle sweetness to the smoky sandwich. The chipotle sauce brings some heat, but if it’s too hot for you, simply scrape the seeds out of the peppers before blending to make it milder.
One of my favorite things to do here when I share recipes is take a dish and make it healthier and tastier by using real, good quality ingredients. This sandwich fits my goals perfectly. It uses real bread from a bakery, real cheese, and wholesome vegetables and delivers out-of-this-world flavor. It really doesn’t take much to make amazing food in your own kitchen. All you need is fresh, quality ingredients and a solid recipe. So make the El Diablo, or one of my other recipes and let me know what you think by leaving a quick comment.
- I used sourdough bread in this recipe, but any fresh bread from a bakery or bakery section in your local store would be awesome as well. Try french bread, seed and grain, or an asiago cheese bread for extra cheesiness!
- I used a large tortilla pan similar to this one here, so I was able to cook 3 to 4 sandwiches at a time which speed up the cooking time quite a bit.
- 2 red bell peppers
- 8 oz smoked cheddar cheese
- 1 loaf sourdough bread
- 4 cups spinach
- 1 7oz can chipotle peppers in adobo sauce
- olive oil for the pan
- Wash the bell peppers and cut off their stems. Scoop out the seeds and cut them into quarters length-wise. Set your oven to a high broil. Place the quartered bell peppers on a baking sheet, skin side up and put in the oven. Broil them for 10 minutes, keeping a careful eye on them. When they are done they should have black, bubbly spots on them.
- Next, Slice the loaf of sourdough bread into ½ inch thick slices and slice the block of cheese into ¼ inch thick slices. Open up the can of chipotle peppers and place a few (I used four) peppers in a blender or food processor and pulse until a rough paste forms.
- Heat a skillet over medium heat and begin to assemble your sandwich. Pour about 1 teaspoon of olive oil into the pan and place a slice of bread on top of it. Next, layer a couple slices of cheese, a piece of roasted bell pepper, a small handful of spinach, and a smear of chipotle sauce. Top it all off with a second piece of bread.
- Cook the sandwich for a couple minutes, until the cheese begins to melt and the underside of the sandwich has turned a golden brown. Make sure your heat is not too high or the bread will cook too quickly and burn before the cheese has a chance to thoroughly melt. When the underside is a nice toasty golden brown, flip the sandwich over carefully and toast the other side for a couple minutes. Take out of the pan and repeat the process until your run out of bread and cheese. I made 6 sandwiches out of my loaf, but bread loaves are all different sizes you may be able to make more.