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1
Place your pepper on a grill or over a gas burner.
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2
Cook until the skin is charred and pepper is soft, turning the pepper to cook evenly.
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3
Place the pepper in a Ziplock bag, and seal for 30 minutes.
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4
The steam will make the skin come off.
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5
After 30 minutes, gently peel the skin off the pepper.
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6
I used a paper towel to get the excess skin off.
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7
Whatever you do, do not run the pepper under water.
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8
Cut the pepper in half and gently scrape the seeds out.
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9
Then cut the pepper into strips.
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10
Take 2 tablespoons of butter and place in a microwave safe bowl.
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11
Melt the butter for about 20 seconds or so.
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12
Set aside.
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13
Heat a medium skillet with a lid over medium low heat and add 1 tablespoon of butter.
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14
Let the butter melt.
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15
Meanwhile brush one side of half of the slices of bread with butter and place that side down onto the skillet.
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16
Top each slice of bread with half of the pepper slices and half of the cheese.
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17
Top the cheese with another slice of bread and butter the top side of the bread.
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18
Place lid over skillet and cook for 3 minutes.
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19
Flip the sandwich and cook for another 2 minutes.
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20
Take the sandwich out of the skillet and serve.
