Grilled Pepper Cheese Sandwiches

• For Pepper Cheese Spread
• 12 ounces extra sharp cheddar cheese
• 6 ounces roasted piquillo peppers
• 4 cloves garlic
• 1/2 cup good prepared mayonnaise (Hellman's or homemade)
• For the sandwich
• 2 slices good sandwich bread (my favorite is variations on French country bread like Pain Poilane)
• 1 tablespoon butter (give or take)

1. Break the cheese into large chunks and put it in the bowl of your food processor. Pulse until mixture resembles coarse gravel.
2. Add peppers and garlic to food processor. Process until mixture is finely chopped.
3. Add mayonnaise, and process until the mixture is smooth. Put into a container for refrigerator storage.
4. Lightly butter both sides of the bread and preheat a cast iron skillet.
5. Place two slices of bread in the skillet and heat until lightly toasted. Turn over bread.
6. Spread about 1/3 c. cheese mixture onto one of the toasted bread surfaces. Place other slice of bread onto the cheese, toasted side facing cheese.
7. Cook sandwich, turning, until exterior is toasted and cheese is melty.

pepper, extra sharp, piquillo peppers, garlic, mayonnaise, sandwich, bread, butter

Taken from food52.com/recipes/2677-grilled-pepper-cheese-sandwiches (may not work)