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Circumstances lately have me finding comfort in small, familiar things. Like a cold beer on the patio. Or a hug from my amazing wife. Or a grilled cheese sandwich. Simple pleasures somehow take a little bit of the edge off of how difficult the world is lately.

I don’t know how or why I got the idea, but lately I’ve been on a creative mission to come up with the greatest grilled cheese sandwich ever. Its a thread that’s been kicking around in the back of my head for weeks, and it’s become something of a running gag with my friends and I.

So here’s where I landed: sautéed Nardello peppers and aged provolone on thick cut multigrain bread.

Nardello peppers, if you’re not familiar with them, are a sweet Italian pepper. When fully ripe they are bright fire engine red color, about 8-9″ long, with a bright, sweet, slightly fruity flavor with little to no “chile” heat. You might find them at a grocer with a solid specialty produce section; I’ve also seen them at several farmers markets by me. But I’m growing them in a large pot in my back yard. The plants is about 2 1/2 feet tall, and its been producing peppers for us all summer long.

Nardello pepper plant on the back half of summer

I’ve read several stories online about the history of Nardello peppers. Not sure if they’re true or urban legend, but the story goes that Giuseppe Nardello and his wife Angela migrated from Italy to Connecticut in the late 19th century with a handful of these pepper seeds, which they began growing in Connecticut, and that pepper farm supported the Nardello family in their new life in America.

I thought sautéing some of these peppers would be a great addition to a grilled cheese sandwich. And to compliment the Italian heritage of the peppers I decided that aged provolone would be the cheese of choice. And that’s how this recipe was born.

My amazing wife, Mrs. Piehole, got a fresh loaf of multigrain bread from a local bakery. So let’s start there. Two thick cut slices of that bread. Then I sautéed up a Nardello pepper in a tablespoon of olive oil in a cast iron pan until it was soft.

Nardello pepper sautéing: looks kinda like bacon

While the pepper is sautéing microwave a tablespoon of butter for a few seconds until it’s melted. Brush the melted butter on one side of each of the two slices of bread. When the pepper is soft remove it from the pan onto a paper towel. Put the two slices of bread in the warm pan, butter side down. Lay a slice of provolone on each slice off bread, then half the sautéed peppers, then another slice of provolone over the peppers.

HOT TIP: Got this suggestion from a chef friend of mine. Put the cast iron pan with the open face sandwich under your oven boiler until the cheese is completely melted. This was a game changer, folks. Completely, consistently melted cheese.

Take the pan out from under the broiler and put it on a stovetop burner on medium heat. Now flip one of the cheesy breads over on top of the other and finish frying it up like any other grilled cheese. This concoction was amazing and made me very happy. The sweetness of the peppers shines, complimented by the sharpness of the provolone. I love this. The ultimate grilled cheese sandwich.

The ultimate grilled cheese sandwich
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