9 slices Jarlsberg slices

Ciabatta bread, sliced

Olive oil

For the Bell Peppers:

2 green bell peppers, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4 - 5 jalapenos, sliced with or without seeds

5 - 6 cloves of garlic, chopped

1 Vidalia onion, sliced

3/4 - 1 cup of fresh herbs (such as Italian parsley, cilantro and fresh basil), stems removed and roughly chopped

1 tbs. sugar

1/2 - 1 tsp. sea salt

Fresh ground black pepper

3 tbs. olive oil

1 tbs. apple cider vinegar

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Heat a large cast iron frying pan; two if you have two to spread the peppers out in a single layer.

Place the peppers in a dry pan and sprinkle with the sugar, sea salt and fresh ground black pepper.

Let the peppers get a nice char.

Add the chopped garlic and the sliced onion.

Allow the onion to soften and the garlic to get nice a fragrant.

When this is achieved remove and place in a bowl.

Add the herbs and toss.

Add the olive oil and the vinegar and toss.

Taste for seasoning. Re-salt if need be and add more fresh ground black pepper.

Refrigerate until ready to serve.

Assembly:

Heat a large cast iron frying pan and brush with olive oil. Brush the outside of the sliced bread with olive oil also.

Place 3 – 4 slices of cheese divided between the two slices of bread.

Top the cheese with the grilled peppers and close the sandwich.

Cover and grill until the cheese melts and the bread is a beautifully golden.