Roasted Red Pepper Jack Melt

Preheat the broiler in your oven and position the rack in the highest position.

Wash the red bell pepper, cut it in half, and remove the stem, seeds, and veins.

Place the pepper halves, skin side up, on a baking sheet lined with aluminum foil.

Broil the peppers on low for about 5-7 minutes, or until the skin starts to bubble and blacken.

Keep a close eye on them to prevent burning.

Once roasted, remove the peppers from the oven and transfer them to a zip lock bag.

Place the bag in the fridge for about 20 minutes to cool.

After resting, remove the peppers from the bag and peel off the skins.

Roughly chop the roasted peppers.

Butter one side of each slice of sourdough bread.

On the non-buttered side of two slices, place half of the Monterey Jack cheese, followed by the chopped roasted red peppers.

Top with the remaining cheese and the other slices of bread, buttered side facing out.

Preheat a skillet or griddle over medium heat.

Cook the sandwiches for about 4 minutes on each side, until golden brown and the cheese is melted, using a melting dome if available to help melt the cheese evenly.

Once cooked, remove the sandwiches from the skillet and serve hot.