Roasted Bell Pepper and Balsamic Grilled Cheese with Basil Aioli and Crispy Potatoes

This isn’t your average grilled cheese. We’ve taken the classic comfort food and given it a gourmet twist with a sweet and tangy roasted bell pepper and balsamic shallot relish. The relish is made by roasting bell pepper and shallot until tender, then finely chopping them and mixing with balsamic vinegar. It’s layered with creamy mozzarella and a homemade basil aioli between slices of sourdough bread, then pan-fried until golden and melty.

On the side, crispy roasted potato wedges seasoned with garlic powder and salt complete the meal. The same basil aioli doubles as a dipping sauce for the potatoes, adding an extra burst of flavor. This recipe is perfect for a cozy lunch or dinner that feels special but is easy to make.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and cut the potatoes into wedges. Place them on a baking sheet, drizzle with oil and season with garlic powder, salt and pepper. Toss to coat, then spread in a single layer. Roast for 20-25 minutes, flipping halfway, until golden and crispy.
2. While the potatoes roast, prepare the relish. Cut the bell pepper into large pieces, discarding the seeds and stem. Peel and halve the shallot. Place the bell pepper and shallot on a small baking sheet, drizzle with a little oil and roast for 15-20 minutes until softened and lightly charred. Remove from the oven and let cool slightly, then finely chop both.
3. In a small bowl, combine the chopped bell pepper and shallot with the balsamic vinegar. Stir well and set aside.
4. Make the basil aioli. Pick the basil leaves from the stems and finely chop them. In a small bowl, mix the chopped basil with the mayonnaise until well combined. Season with a pinch of salt and pepper.
5. Assemble the sandwiches. Lay the sourdough slices on a clean surface. Spread a thin layer of basil aioli on two slices. Divide the mozzarella cheese evenly between the two slices, then top with the balsamic relish. Place the remaining bread slices on top to form two sandwiches.
6. Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil. Place the sandwiches in the pan and cook for 2-3 minutes per side, until the bread is golden brown and the cheese is melted. Press down gently with a spatula while cooking.
7. Serve the grilled cheese sandwiches with the roasted potato wedges on the side. Use the remaining basil aioli for dipping the potatoes.

Recipe Tips

FAQ

Can I use a different type of bread?

Yes, you can substitute sourdough with any sturdy bread like ciabatta or country loaf.

How do I store leftovers?

Store the sandwiches and potatoes separately in airtight containers in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore crispiness.

Can I make the basil aioli ahead of time?

Absolutely! The aioli can be made up to 2 days in advance and stored in the fridge.