Roasted Bell Pepper and Mozzarella Melts with Herb Aioli and Crispy Potato Wedges

Take your grilled cheese game to the next level with these loaded melts. Sweet bell peppers and red onions are roasted with balsamic vinegar until tender, then chopped into a flavorful relish. Layered with creamy mozzarella and a fresh herb aioli on crispy sourdough, every bite is a perfect balance of tangy, savory and melty.

On the side, golden roasted potato wedges seasoned with garlic powder add a satisfying crunch. Dip them in the remaining herb aioli for an extra burst of flavor. This is comfort food elevated-simple enough for a weeknight but impressive enough to serve guests.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Halve, peel and thinly slice half the red onion (use whole onion for 4 servings). Cut potatoes into ½-inch-thick wedges. Halve bell pepper lengthwise; remove stem and seeds. Toss sliced onion on a piece of foil with a drizzle of olive oil, half the balsamic vinegar (use all for 4 servings), salt and pepper; cinch into a packet.
2. Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the garlic powder, salt and pepper. Place bell pepper and the onion foil packet on the empty side. Drizzle bell pepper with olive oil and season with salt and pepper; rub to coat. Arrange cut sides down. (For 4 servings, use two baking sheets: one for potatoes, one for bell pepper and onion packet.) Roast on top rack until bell pepper and onion are browned and tender, 15-20 minutes. (For 4, roast potatoes on top rack and bell peppers/onion on middle rack.)
3. Once bell pepper and onion are done, transfer to a cutting board. Toss potatoes and return to top rack until browned and crispy, 5-10 minutes more. Turn off oven; leave potatoes inside to keep warm.
4. Meanwhile, pick parsley leaves from stems; mince leaves. Thinly slice chives. In a small bowl, combine mayonnaise, minced parsley, chives and a big pinch of remaining garlic powder to taste. Season with salt and pepper.
5. Finely chop bell pepper and balsamic onion together to form a relish. Season with salt and pepper. Spread half the sourdough slices with relish; sprinkle with mozzarella. Spread remaining slices with half the herb aioli. Top mozzarella with remaining slices, aioli sides down.
6. Heat a large drizzle of olive oil in a large pan over medium heat. Add sandwiches and cook until bread is golden brown and cheese has melted, 4-6 minutes per side. (For 4 servings, work in batches or use a second pan.) If necessary, add another drizzle of olive oil after flipping. Halve melts on a diagonal. Divide between plates and serve with potatoes and remaining herb aioli on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, provolone or fontina would also melt beautifully and complement the flavors.

How do I make this recipe gluten-free?

Use gluten-free sourdough bread and ensure all other ingredients are certified gluten-free.

Can I prepare the relish in advance?

Absolutely! The relish can be made up to 2 days ahead and stored in the refrigerator.