Cheesy Capsicum & Tomato Grilled Sandwich Recipe – Easy Step-by-Step

Last Updated on 4 months by Neha Deshmukh

Cheesy Capsicum & Tomato Grilled Sandwich Recipe – Easy Step-by-Step

Hey everyone! If you’re anything like me, sometimes you just need a quick, comforting, and utterly delicious meal. This Cheesy Capsicum & Tomato Grilled Sandwich is exactly that. I first made this when I was craving something warm and satisfying, and it’s been a family favourite ever since. It’s seriously easy to whip up, perfect for a speedy lunch, or even a light dinner. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any grilled cheese. The combination of sweet capsicum (bell pepper), juicy tomatoes, and sharp cheddar is a flavour explosion. It’s a fantastic way to use up veggies you have on hand, and honestly, who doesn’t love a good grilled sandwich? It’s quick, customizable, and guaranteed to bring a smile to your face. Plus, it’s a great recipe to get the kids involved in the kitchen!

Ingredients

Here’s what you’ll need to make this cheesy goodness:

• 8-10 bread slices
• 2 tablespoons onions, finely chopped
• 3 tablespoons tomatoes, finely chopped
• 0.25 cup capsicum (bell pepper), finely chopped
• 1 clove garlic, minced
• 80 grams cheddar cheese, grated (about ¾ cup)
• 0.25 teaspoon black pepper powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt, as required
• Butter, as required

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Cheddar Cheese: I prefer a good, sharp cheddar for this – it really cuts through the sweetness of the veggies. But mild cheddar works beautifully too, especially if you’re making this for little ones.
• Bread: You can use any bread you like! White bread is classic, but whole wheat, multigrain, or even sourdough would be amazing. I often use multigrain for a bit more texture and flavour.
• Oregano & Basil: Dried herbs are super convenient, and work perfectly here. If you do have fresh oregano and basil, feel free to use about 1 tablespoon of each, chopped. Just remember dried herbs are more concentrated, so adjust accordingly.
• Capsicum: Red, yellow, or green capsicum all work well. I like red for its sweetness, but it’s really down to personal preference.

Step-By-Step Instructions

Alright, let’s make some magic happen!

1. First, in a mixing bowl, combine the finely chopped onions, tomatoes, and capsicum. Add the minced garlic.
2. Now, sprinkle in the grated cheddar cheese, black pepper powder, dried oregano, and dried basil. Add salt to taste. Give everything a good mix – you want all those flavours to get acquainted!
3. Take your bread slices and lightly butter one side of each. This is the side that will get beautifully golden and crispy when grilled.
4. Spread the capsicum-cheese filling evenly on the unbuttered side of half of the bread slices. Don’t be shy with the filling!
5. Top each filled slice with a remaining buttered bread slice, butter-side up. You’ve now got your sandwiches assembled!
6. Time to grill! Preheat your sandwich maker, skillet, or panini press. Grill the sandwiches until they’re golden brown and the cheese is melted and gooey – usually about 3-5 minutes.
7. Optional: Once toasted, you can lightly butter the tops of the sandwiches for an extra touch of richness.

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the sandwich maker or skillet. Work in batches if needed.
• If using a skillet, press down on the sandwiches with a spatula to ensure even cooking.
• Keep a close eye on them while grilling – they can burn quickly!

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the cheddar for your favourite vegan cheese and use vegan butter. My friend, Priya, swears by the Daiya cheddar shreds!
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread.
• Spice Level Adjustment: My brother loves a kick, so I sometimes add a finely chopped green chili or a pinch of chili flakes to the filling.
• Quick Breakfast Adaptation: Prep the filling the night before and store it in the fridge. In the morning, just assemble and grill!

Serving Suggestions

Serve these sandwiches hot, hot, hot! They’re fantastic with:

• Tomato ketchup
• Mint chutney (a classic Indian pairing!)
• Chili sauce
• A side of fresh salad

Storage Instructions

Leftovers? (If there are any!) You can store leftover grilled sandwiches in an airtight container in the fridge for up to 2 days. Reheat in a skillet or toaster oven to restore some of the crispness.

FAQs

Let’s answer some common questions:

Q: What type of cheese works best in this sandwich?

A: Sharp cheddar is my go-to, but Monterey Jack, mozzarella, or even a blend of cheeses would be delicious!

Q: Can I use fresh tomatoes instead of chopped tomatoes?

A: You can, but be aware that fresh tomatoes release a lot of moisture, which can make the sandwich soggy. If you use fresh tomatoes, make sure to drain off any excess liquid before adding them to the filling.

Q: How can I prevent the sandwich from becoming soggy?

A: Don’t overfill the sandwich, and make sure to drain any excess liquid from the tomatoes or capsicum. Buttering the bread properly also creates a barrier against moisture.

Q: Can this sandwich be made in a regular frying pan?

A: Absolutely! Just butter the outside of the bread and cook over medium heat, pressing down with a spatula.

Q: What are some good dipping sauces to serve with this sandwich?

A: Besides ketchup, chutney, and chili sauce, try a creamy garlic mayo or a spicy sriracha mayo!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turns out!