Start by washing and slicing all the peppers in half.

Remove the stems, seeds and veins.

Place on a cookie sheet, skin side out and broil on low from the highest rack position.

Keep a close eye.

You’re looking for the skin to begin to blacken and bubble.

Remove the roasted peppers from the oven and place in a zip lock bag and put that in the fridge for about 20 minutes.

After that the skins should slide right off.

Rough chop the peppers after removing skins.

Butter one side of each slice of bread.

Divide the cheese in half and on the opposite side of half the slices place an equal amount on each slice.

Top with the chopped peppers.

Add the rest of the cheese and the other slices of bread.

Cook at 325° for four minutes on each side.

Makes four sandwiches.