Smoky Roasted Green Bell Pepper, Ham and Cheese Toast

Hummm for the last day of August how about a quickie toastie! ;D And how about a ham and cheese toast with roasted green peppers? I love roasted peppers, and they always bring something a little different to a toast. I also used a denser, less buttery Flamengo style cheese from the Azores (I can’t quite remember the brand, hmmm, I think it was the one from Milhafre), since it melts better than a creamier cheese that tends to turn into a puddle of cheese once it hits the heat.

I know the idea of tossing roasted green peppers onto a simple ham and cheese toast might sound like it’s a bit out of the park, but trust me, it’s absolutely delicious. It takes a fairly basic toast and turns it into something meatier and smokier, almost like the pepper is standing in for a second cut of meat. It’s a small addition that makes a big difference. Lets check the recipe!

Smoky Roasted Green Bell Pepper, Ham and Cheese Toast

Servings: 2
Time: 25mins
Difficulty: Normal
Rating: ★★★★★
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Gotta love me a toast, its like one of those no brainer comfort food, add some roasted peppers and it just goes up a notch!

Ingredients

Bread – 2
Ham – 4 slices
Flamengo Cheese – 4 slices
Roasted Green Bell Pepper – 1
Mayonnaise – To taste
Butter – Optional

Directions

Like any toast, simply assemble it, open the bread lengthwise, add 2 slices of ham, 2 slices of cheese, and then the bell peppers to each, season with a little mayonnaise, and toast on a panini press.
Remove when the cheese is well melted and the bread is toasted.
You can also spread butter on the outside of the bread if you want a slightly richer variation. Enjoy!

Notes & Tips: The original recipe doesn’t call for a specific toasting temperature since it’s meant for a stovetop toastie press or panini grill, but if you’re using an oven or a toaster oven, aim for around 200°C (about 390°F) for 8 to 10 minutes, flipping once, until the cheese is melted and the bread is golden.

A denser, less buttery semi-firm cheese (like a Flamengo, Gouda, or even a young Edam) melts more evenly and holds its shape better than a very creamy cheese, which tends to separate and turn oily under the heat.

If you’re roasting your own peppers instead of using jarred ones (or ones you have done beforehand), char them directly over a flame or under the broiler until the skin blisters and blackens, then let them steam in a covered bowl for about 10 minutes. The skin will peel right off, and you’ll get a much smokier flavor than store bought peppers.

Pat the roasted peppers dry with paper towels before adding them to the toast. Too much moisture will make the bread soggy instead of crisp.

A light hand with the mayonnaise goes a long way here. It’s meant to add moisture and help everything crisp up, not to overpower the ham, cheese, and pepper. Same goes with butter, its just to enhanced not to go

This recipe for Smoky Roasted Green Bell Pepper, Ham and Cheese Toast was originally created on BakeAfter.com. Esta receita de Tosta Mista com Pimentos Assados foi publicada em português no Iguaria.com.