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Breadless Grilled Cheese Bell Pepper Sandwich

This super fun, breadless sandwich recipe is over-the-top delicious! I made it with peppers because I think it’s tasty, and it also happens to be perfect for gluten-free grilled cheese!

Course Main Course
Cuisine American
Keyword gluten-free sandwiches, great for spring lunch
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Calories 330 kcal
Author Valentina K. Wein


  • 4 large bell peppers (varying colors), washed and dried
  • 1 tablespoon plus 1 teaspoon whole grain Dijon mustard
  • 8 ounces Gruyère cheese, thinly sliced
  • 6 ounces applewood smoked ham (or your favorite ham), thinly sliced
  • ¾ cup loosely packed arugula leaves, washed and dried
  • extra virgin olive oil for drizzling
  • salt and freshly ground black pepper


  1. Preheat a panini press. (See notes.)

  2. Slice about 1-inch off the tops and bottoms of the peppers, including the stems. Then slice each one in half vertically. Use a paring knife to smooth out the inside of each half, and to remove the seeds and membranes. Set aside.

  3. Spread half of them with the mustard and evenly distribute half of the cheese slices on top. Follow the cheese with the ham and arugula on top. Then add the remaining cheese, and "close" them with the remaining pepper halves, smooth side up.

  4. Drizzle the top halves with a bit of olive oil and then sprinkle them with salt and pepper.
  5. Once the panini press is ready (most have a green light - much like a waffle maker), place the “panini” on the bottom "plate," and close. Most presses will take about 5 minutes. I lift the lid a bit when I think it's getting close to check. The size of the panini press will determine how many you can make at once. I make two at a time in mine.
  6. You can serve them whole, or cut each one in half.

Recipe Notes

If you don’t have a panini press, my second choice is a stove-top grill. Just gently press down on the top with a flat-bottomed spatula during the cooking process.