Ingredients
Scale
- 12 slices Sandwich Bread: (e.g., white, whole wheat, or sourdough, preferably soft and fresh) – The canvas for our cheesy, veggie-packed creations. Softer bread rolls more easily without cracking.
- 1 cup Shredded Cheddar Cheese: (or a blend of your favorites like Monterey Jack, Colby, or Provolone) – Freshly grated melts best and provides that classic gooey pull.
- 1/2 cup Finely Diced Bell Peppers: (a mix of colors like red, yellow, and orange for visual appeal and sweetness) – These add a lovely crunch and vibrant color.
- 1/4 cup Finely Chopped Spinach or Kale: (fresh or frozen, thawed and squeezed dry) – A fantastic way to sneak in some leafy greens.
- 1/4 cup Finely Diced Onion: (red or yellow, optional) – For a subtle aromatic kick.
- 2 tablespoons Finely Chopped Fresh Parsley or Chives: (optional, for freshness) – Brightens up the flavor profile.
- 4 tablespoons Unsalted Butter: (melted, or softened for spreading) – Essential for achieving that golden-brown, crispy exterior. Mayonnaise can also be used as a substitute for a different kind of crispiness.
- Salt and Black Pepper: (to taste) – To enhance all the flavors.
- Optional additions: Finely diced cooked mushrooms, shredded carrots, corn kernels, or a pinch of garlic powder or paprika for extra flavor.
Instructions
- Prepare the Veggies: If you haven’t already, ensure all your chosen vegetables (bell peppers, spinach/kale, onion) are very finely diced or chopped. If using frozen spinach, thaw it completely and squeeze out as much excess water as possible. This prevents the roll-ups from becoming soggy. In a small bowl, combine the diced bell peppers, spinach/kale, onion (if using), and fresh parsley/chives (if using). Season lightly with salt and pepper. Mix well.
- Prepare the Bread: Trim the crusts from all 12 slices of sandwich bread. Using a rolling pin, flatten each slice of bread as thinly as possible. This is crucial for easy rolling and preventing cracking.
- Assemble the Roll-Ups: Lay a flattened bread slice on a clean work surface. Sprinkle about 1 to 1.5 tablespoons of the shredded cheese evenly over the bread, leaving a small border (about 1/4 inch) along one of the longer edges. Then, sprinkle about 1 tablespoon of the prepared vegetable mixture over the cheese.
- Roll ‘Em Up: Starting from the edge opposite the one with the border, tightly roll up the bread slice into a compact cylinder. The small border you left cheese-free will help seal the roll-up. Gently press the seam to help it stay closed. Repeat with the remaining bread slices, cheese, and vegetable mixture.
- Prepare for Grilling: Melt the butter in a small bowl if you haven’t already. Alternatively, you can use softened butter and spread it very thinly on the roll-ups.
- Grill the Roll-Ups: Heat a large non-stick skillet or griddle over medium-low to medium heat. You don’t want the heat too high, or the bread will burn before the cheese melts.
- Cook in Batches: Brush the outside of each roll-up lightly with melted butter (or spread with softened butter/mayonnaise). Place the roll-ups seam-side down in the preheated skillet. You’ll likely need to cook them in batches to avoid overcrowding the pan.
- Golden Perfection: Cook for about 2-4 minutes per side, turning gently with tongs, until all sides are golden brown and crispy, and the cheese is melted and gooey. Adjust the heat as necessary to prevent burning.
- Serve Warm: Once cooked, remove the roll-ups from the skillet and place them on a wire rack for a minute to prevent them from getting soggy on the bottom. Serve immediately with your favorite dipping sauces.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 350