An elevated spin on a childhood favorite that is perfect for the whole family! Add your favorite Mezzetta® products to make your grilled cheese sandwich really stand out, and enjoy!


Makes 2 servings 1x 2x 4x
  • Roasted Red Pepper Soup
  • 1 tablespoon unsalted butter
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 (15oz) jar Roasted Red Bell Peppers drained
  • 1 cup vegetable broth
  • 1/2 teaspoon kosher salt
  • 1/2 cup heavy cream
  • Mediterranean Grilled Cheese
  • 4 (1/2" thick) slices of nice bread
  • 2 tablespoons unsalted butter room temperature
  • 4 slices mozzarella cheese
  • 1/4 cup Sliced Golden Greek Peperoncini
  • 2 tablespoons Sliced Greek Kalamata Olives
  • 1/2 cup loosely packed spinach


  1. Make the roasted red pepper soup: In a medium pot, melt the butter over medium heat. Add the onion and garlic and cook until the onion is translucent, and the garlic is fragrant, about 2-3 minutes. 
  2. Add the drained Mezzetta® Roasted Red Bell Peppers, broth and salt and bring to a boil. Reduce the heat to low, cover and simmer for 20 minutes.
  3. Remove the pot from the heat and, either transferring to a standard blender or using an immersion stick blender, puree until completely smooth. Stir in the heavy cream, and keep the soup warm while you make the grilled cheese.
  4. Make the grilled cheese: Butter the outside slices of the bread with the room temperature butter. Next, add a slice of mozzarella. Top with the 2 tablespoons Mezzetta® Sliced Golden Greek Peperoncini, 1 tablespoon Mezzetta® Sliced Greek Kalamata Olives and ¼ cup loosely packed spinach. Add another slice of mozzarella cheese on top of the spinach and close the sandwich with the other slice of bread.
  5. In a medium nonstick pan over medium heat, cook the grilled cheese on each side until lightly browned and cheese is melted, about 2 minutes per side. Repeat with the remaining ingredients and serve alongside the roasted red pepper soup.
  6. Enjoy!