Roasted Red Pepper

Ingredients

Wash the pepper and cut it in half.
Remove stem, seeds, and veins.
Place on a cookie sheet skin side up.
Broil low from the highest rack position.
Keep a close eye on the peppers so they don’t burn thru.
You want the skin to start to bubble and blacken.
Remove the peppers from the oven and place in a zip lock bag in the fridge for about 20 minutes.
After that time to rest, the skins should slide right off.
Roughly chop the peppers.
Butter one side of each slice of bread.
Of the facing side of two of them place half the cheese and top with the chopped, roasted peppers.
Top with the remaining cheese and the other slices of bread.
Cook at 325° for four minutes on each side.
I like using the melting dome with this one.