Recipe courtesy of John Behren

Grill Works Sandwich

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  • Level: Easy
  • Total: 16 min
  • Prep: 6 min
  • Cook: 10 min
  • Yield: 1 sandwich
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1 tablespoon vegetable oil

1/4 cup roughly chopped red bell pepper

1/2 portobello mushroom cap, sliced

1/4 medium red onion, sliced

1 cloves garlic, chopped

Kosher salt and freshly ground black pepper

3 thin slices Black Forest ham

1 slice each, provolone, Swiss, and Jack

2 slices 7-grain bread


  1. Serving suggestion: A bowl of tomato soup
  2. Preheat an electric sandwich grill or press.
  3. Heat the oil in a medium skillet over high heat. Add the bell pepper, mushroom, onion, and garlic and season with salt and pepper. Cook the vegetables, stirring occasionally, until lightly browned and soft, about 6 minutes. Transfer the mixture to a bowl. Add the ham to the skillet and cook, turning once, until lightly browned, about 1 minute.
  4. Layer the vegetable mixture, ham, and cheese between the two slices of bread. Put the sandwich in the grill and grill until hot and crispy, about 4 minutes. (Alternately, grill on a cast iron grill pan, weighed-down with a foil-wrapped brick or other heavy item.)
  5. Cut the sandwich in 1/2 and serve immediately.