This recipe appears in:Grilled Cheese with Pepperoni and Pickled Cherry Peppers
Pepperoni, pickled peppers, and melted cheese in a buttery sandwich. What's not to like?
- 1 ounce pepperoni, thinly sliced
- 2 tablespoons butter, cut into three even pieces
- 2 slices hearty white bread, such as Pepperidge Farm or Arnold
- 2 slices Pepperjack, American, or Colby cheese
- 1/4 cup thinly sliced pickled cherry peppers or pepperoncini
- Kosher salt
Place pepperoni slices on a paper towel-lined microwave-safe plate. Microwave on high power until crispa and rendered, about 30 seconds.
Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice of bread. Top with pepperoni, pickled peppers, and second cheese slice. Close sandwich, with both toasted sides facing inwards.
Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.