Grilled Cheese with Cream Cheese, Roasted Peppers & Basil

Grilled cheese with cream cheese, roasted peppers, and basil is a flavorful, elevated spin on the classic sandwich. Creamy, tangy cheese pairs with the sweet depth of roasted red peppers and the fresh bite of basil, all melted between golden, buttery slices of bread. It’s simple, sophisticated, and ready in minutes.

Why You’ll Love This Recipe

• A flavorful twist on the classic grilled cheese
• Cream cheese adds tang and extra creaminess
• Roasted red peppers bring sweet, smoky depth
• Fresh basil gives a pop of brightness
• Easy to make but tastes gourmet

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bread (sourdough, white, whole grain, or ciabatta)
• Cream cheese (softened)
• Roasted red peppers (jarred or homemade), sliced
• Fresh basil leaves
• Shredded mozzarella, provolone, or Monterey Jack cheese
• Butter (softened, for spreading on bread)
• Optional: garlic powder or balsamic glaze

directions

1. Spread cream cheese on one slice of bread.
2. Top with roasted red pepper strips and a few fresh basil leaves.
3. Sprinkle shredded cheese over the top and close with another slice of bread.
4. Butter the outside of both bread slices.
5. Heat a skillet or griddle over medium heat.
6. Cook sandwich 3–4 minutes per side, pressing gently, until the bread is golden and the cheese is melted.
7. Let rest for a minute, then slice and serve warm.

Servings and timing

This recipe makes 2 sandwiches.
Prep time: 5 minutes
Cook time: 8–10 minutes
Total time: 13–15 minutes

Variations

• Spicy: Add crushed red pepper flakes or thinly sliced jalapeños
• Balsamic glaze: Drizzle inside the sandwich or over the top before serving
• Vegan: Use dairy-free cream cheese and plant-based cheese
• Caprese-style: Add a slice of tomato for a fresh bite
• Hearty version: Add grilled chicken or turkey slices

storage/reheating

Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat in a skillet or toaster oven until crispy and heated through.
Avoid microwaving, as it can make the sandwich soggy.

FAQs

Can I use jarred roasted red peppers?

Yes! Just drain them well and pat dry before using to avoid soggy bread.

What’s the best bread to use?

Sourdough, ciabatta, or hearty white bread works best for texture and holding the fillings.

Can I use dried basil?

Fresh basil is best for flavor, but a small sprinkle of dried basil can be used in a pinch.

What kind of cheese pairs well with cream cheese?

Mild, melty cheeses like mozzarella, provolone, or Monterey Jack blend well with the tanginess of cream cheese.

Can I make this in a panini press?

Yes—just press until golden and the cheese is melted.

How do I keep the sandwich from getting soggy?

Drain the peppers and pat them dry, and use hearty bread that crisps well when grilled.

Can I make this ahead of time?

You can assemble the sandwich (without cooking) and refrigerate it for a few hours before grilling.

Is this sandwich vegetarian?

Yes! It contains no meat and is full of flavor from the peppers and cheese.

What can I serve with it?

Tomato soup, a fresh green salad, kettle chips, or a cup of pasta salad all pair perfectly.

Can I add protein?

Absolutely. Grilled chicken, turkey, or crispy bacon all work well if you want to bulk it up.

Conclusion

Grilled cheese with cream cheese, roasted peppers, and basil is a rich, vibrant, and satisfying twist on a beloved classic. Whether you’re looking for a gourmet lunch, a cozy dinner, or a new go-to sandwich, this flavor-packed combination will quickly become a favorite. Easy, elegant, and always delicious.

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