Smoky & Savory Grilled Cheese Sandwich

  • Recipe courtesy of Sheryl Little , Silver in the 2013 Great Midwest® “I ♥ Grilled Cheese” recipe contest
  • Yield: 1 Sandwich


  • Nonstick cooking spray
  • 4 teaspoons butter, softened and divided
  • 2 slices pumpernickel rye bread
  • 2 ounces Great Midwest® Morel & Leek Jack cheese, sliced
  • 2 ounces  Great Midwest® Naturally Smoked Cheddar cheese, sliced
  • 6 slices red bell pepper, 1/8” thick
  • 2 artichoke hearts packed in brine, well drained and thinly sliced
  • 3 large pitted olives, well drained and sliced
  •  4 slice peperoncini, well drained


  • Spray a griddle or fry pan with a nonstick cooking spray; heat to medium.
  • Using 2 teaspoons butter, evenly coat one side of each slice of bread. Place one slice butter side down in pan and layer with Morel & Leek Jack cheese, Naturally Smoked Cheddar cheese, bell pepper, artichoke hearts, olives, peperoncini and remaining bread slice. Grill until golden brown. Flip and grill until opposite side of sandwich is golden brown and cheese is melted. Remove from pan, cut in half and serve.