Grilled Cheese Sandwich with Roasted Red Peppers, Spinach and Egg

Time to Cook: 
10 min
Time to Prepare: 
10 min
Number of Servings: 
2
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Sometimes you just want dinner on the table, and fast. You've worked all day, endured a long commute home, and the last thing you want to be doing is slaving over a hot stove. Something hot and filling will hit the spot, and eggs are right there for you. Why not make your grilled cheese a little more grown up and top it with some fresh veggies along with that egg? Kick it up even further by drizzling the works with a bit of hot sauce, or go on the sweet side with some Thai sweet chili sauce. Either way, this will be a sandwich that will be hard to resist.

Spice up your boring egg sandwich

Ingredients

2 pieces of good thick bread

butter or margarine

1/2 sweet red pepper, cut into 4 pieces

2 tsp olive oil

2 ounces (6-8 slices) of your favourite cheese, such as marbled Cheddar or Swiss

1-2 cups fresh spinach and arugula mix (or your favourite!)

2 eggs

optional: sriracha or Thai sweet chili sauce


Directions

1. Turn the broiler to high and place the rack at the highest spot. Line a small pan with foil and the place your pepper slices on it, skin side up. Brush both sides of the peppers with oil. Roast them under the broiler, watching carefully, while the skin blackens and blisters. Turn them so both sides can cook. The whole process should take around 10 minutes. Once the peppers are all blackened and soft, take the pan from the oven and set them aside to cool.

2. Put a skillet on the stove and turn the burner to medium. Butter one side of the bread and place it butter side down in the pan, and top the plain side with cheese. You should be able to fit two sandwiches in the skillet at a time.

3. Let the bread cook and toast until golden and the cheese becomes melty. While the bread is toasting, cook yourself an egg. The egg can be over easy, sunny side up, or basted.

4. Once the peppers are cool enough to handle, gently pull the charred skins off and set them aside. Move your warm, toasty cheesy bread to a plate. Slice the cooled, skinless peppers into strips and pile them on top of your cheesy bread. Place a small handful of the arugula/spinach mix on top.

5. By now your eggs should be finished cooking. Let them cool for a minute or two before sliding them on top of the works! For a little extra kick, drizzle with sriracha or Thai sweet chili sauce.