I was in a baking mood and after baking a loaf of garlic and cheese monkey bread, I was thinking what can I make with this bread? Lunch was around the corner and I was in the mood for something spicy and cheesy so why not make a grill cheese? When I think of grilled cheese sandwiches, I always think back to the soggy, greasy, tasteless versions served at school cafeteria lunches. Because of that memory, I rarely eat or make grilled cheese sandwiches. Thanks to 
Sloppy Grilled Cheese
- garlic cheese bread (flour, yeast, cheddar cheese, Parmesan, Monterey Jack cheese, butter, garlic, chives, thyme, salt, sugar, and milk)
- pepperoncini peppers
- hot capicola
- roasted red peppers ( red bell peppers, olive oil and salt)
- caramelized onions (sweet onions, olive oil, thyme and salt)
- smoked mozzarella cheese
- Gruyere cheese
- sautéed mushrooms (cremini mushrooms, olive oil, garlic, salt and pepper)
- mayonnaise
I started the base of my sandwich with a thick slice of my garlic cheese bread. Then I topped it with some shredded cheese. Next I piled on the caramelized onions, roasted red bell peppers, mushrooms and pepperoncini peppers.
Finally I piled on lots of crispy capicola.
Then more shredded cheese goes over the capicola before topping off with the bread. To brown the sandwich, instead of butter, I spread a generous coating of mayonnaise on both sides of the bread. Into a hot sauté pan the sandwich goes until it's golden brown and the cheese has melted.
Now it's time to eat!
This is one messy but tasty sandwich. It's smoky, salty, sweet, spicy and cheesy. Best part, the sandwich was crisp to the last bite.
