A hefty block of young Gouda cheese100 g or so, sliced
1Tbspsweet chili sauce15 g
½TbspBBQ sauce7 g
Splash of hot sauceoptional
Place whole bell pepper on a baking sheet (or directly on oven rack with a pan beneath it to catch drips) and roast at 400 degrees F (204 C) for 20 to 30 minutes, rotating occasionally until pepper is blackened and slightly collapsed.
When pepper is done, place immediately in a bowl and cover bowl with plastic wrap. Set aside for 10 minutes. This loosens the skin so you can easily peel your pepper. When it’s ready, peel it, remove seeds and stem, and cut into thin strips.
Butter one side of each slice of bread.
Put it all together! Layer Gouda and roasted pepper strips onto bread, buttered sides facing out, and cook over medium heat in a large skillet or panini press. Cook until outside is lightly browned and crisp. Cut in half or into strips.
Mix together all “toasty sauce” ingredients. Dip Gouda grilled cheese into toasty sauce. Magic!