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Tex-Mex Grilled Cheese

Serves: 2

For the Fajita veggies:
 ¼ red pepper, sliced
 ¼ yellow pepper, sliced
 ½ small red onion, sliced
 ½ small courgette, sliced
 2 tsp Fajita seasoning
 Oil, for cooking
For the grilled cheese:
 4 slices of batch loaf
 8 slices of Dubliner Mature white sliced
 Fajita veggies
 Habanero sauce, optional

To cook the fajita-style veggies, heat a large pan over medium high heat with a drizzle of oil.


Add the vegetables and sprinkle over the fajita seasoning. Cook the veggies, tossing them occasionally, until they have softened and start to charr a little on the edges. Remove from heat and set aside.


To assemble the grilled cheese, butter the slices of bread on one side. Place 2 slices into a large pan, over medium heat, butter side down.


Place 2 slices of Dubliner Mature White onto each slice of bread, then top with the grilled fajita-style veggies. Drizzle over a bit of habanero sauce, if using, then lay another 2 slices of cheese onto each.


Finally, place the remaining 2 slices of bread on top, buttered side up.


Grill until golden underneath, about 4 minutes, then carefully flip sandwiches over and toast for another 4 minutes so that the underside is golden and the cheese has melted.


Remove from the pan, cut sandwiches in halves, and enjoy.