Pepperoncini Butter Grilled Cheese
Tomato basil bisque meets grilled cheese with savory compound butter
Tomato basil bisque meets grilled cheese with a savory compound butter
I’m essentially always trying to emulate and rework my childhood favorites, and this one is inspired by the fond memories I have of the tomato bread from Panera growing up. This is very delightful tomato basil grilled cheese with a lightly spicy compound butter: definitely the star of this sandwich. The peperoncini butter can be made anywhere from an hour to several days in advance (which I’d recommend), and can be used on a litany of other things…see some ideas at the bottom of this post. My favorite bread at the moment is buttermilk loaf, which is light and fluffy, has a flaky crust, and gets griddled to perfection in no time. As always, any crusty bread like sourdough or country bread will do. For the hot sauce in the compound butter, I like to use anything made up primarily of aged red cayenne peppers and distilled vinegar. Makes two sandwiches, plus leftover tomatoes for other uses, see below.
Ingredients:
For the pepPeroncini compound butter
2 sticks (1 Cup) unsalted butter, at room temp., I leave these in a bowl for about an hour
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