INGREDIENTS
- 2 large red capsicums
- 4 slices sourdough or your favourite bread
- 4 slices cheddar, mozzarella, or tasty cheese (or a mix)
- 1–2 tbsp butter, softened
- Olive oil (for roasting)
- Salt & pepper, to taste
- Optional: fresh basil leaves, caramelised onion, or a drizzle of balsamic glaze for extra flavour
METHOD
- Preheat the Griddler on Sear at 230C with the flat plates fitted.
- Halve capsicums, remove seeds and membranes. Brush the skin side lightly with olive oil.
- Place capsicums skin-side down on the hot plate, close the Griddler without locking (so it hovers just above to trap heat).
- Cook 8–10 mins until the skins blister and blacken.
- Transfer to a bowl and cover with a plate for 5 mins (steam helps loosen skin). Peel off skins once cool enough to handle & slice into strips.
- Butter one side of each bread slice. On the unbuttered side, layer cheese, roasted capsicum strips, and any extras like basil or caramelised onion. Top with the second slice of bread, buttered side out.
- With the griddler still set to sear at 230C, place sandwiches inside and close the lid gently so it presses evenly. Grill 3–4 mins until the bread is golden and crisp and cheese is melted.