5 (1)

Sandwiches, Vegetarian

Shishito grilled cheese sandwich

Shishito grilled cheese sandwich
Mel Melcon/Los Angeles Times

Go to almost any Japanese restaurant, and shishito peppers are as much a staple on the menu as bowls of edamame. Quickly sauteed until the vibrant green peppers soften and begin to blister, they’re often served in a small bowl, ... Read more

Total time: 25 minutes, plus pickling time | Makes 1 sandwich

Quick pickled carrot and daikon

  • 3/4 pound carrots (about 4)
  • ¾ pound daikon radish root
  • 3/4 cup sugar
  • 1 cup water
  • 1 cup rice wine vinegar
  • 1 tablespoon kosher salt

Step 1Peel and finely-julienne the carrot and daikon, and place in a glass or non-reactive container or bowl.

Step 2In a saucepan, heat the sugar, water, vinegar and salt over high heat, stirring until the sugar and salt are dissolved. Continue heating just until the mixture comes to a boil. Remove from heat and pour over the vegetables.

Step 3Stir the mixture, coating the vegetables and making sure they are submerged (if necessary, weight them down to keep them under the liquid). Set aside for ½ to 1 hour to quickly pickle, then cover and refrigerate. This makes about 3 cups drained pickles, which will keep, refrigerated, up to 2 weeks.

Shishito grilled cheese

  • 8 shishito peppers
  • 2 large slices French or Italian bread
  • 6 to 8 tablespoons mayonnaise, preferably Kewpie brand, more if needed
  • 3 ounces cheese (see note)
  • 1/3 cup drained quick-pickled carrots and daikon, or as desired
  • Fresh sprigs cilantro

Step 1Heat a griddle or cast iron pan over medium-high heat until hot. Add the shishito peppers and toast until softened and blistered on all sides, 4 to 6 minutes, rotating frequently. Remove from heat and set aside until cool enough to handle.

Step 2Butter 1 side of each of the slices of bread with mayonnaise. Top each slice with half of the cheese. On top of one slice, arrange the shishito peppers, then the drained pickles and cilantro sprigs. Top with the inverted second slice of bread to form a sandwich, pressing gently so everything stays together.

Step 3Heat the griddle over medium-high heat until hot. Meanwhile, butter the outside of one side of the sandwich with mayonnaise.

Step 4Invert the sandwich onto the hot griddle, and butter the second (top) side with mayonnaise. Grill the sandwich until the bread is crisp and golden-brown, and the cheese is starting to melt. Flip the sandwich and repeat with the second side. Remove from heat.

Step 5Slice the sandwich and serve immediately.

Note: Use a combination of Abbaye de Belloc (a sheep’s milk cheese from the Basque region of France) and Bethmale (a goats’ milk cheese from the Basque region of France), or a combination of crumbled fresh goat and part-skim mozzarella cheeses to make the sandwich.


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