Created by:

Mary Graham — Newhall, CA

Inspired by a trip down the West Coast, this sandwich is a medley of Wisconsin Pepper Jack and Gouda Cheeses, pepperoncini, red bell peppers, olives, and orange zest. Pack your bags for a delicious endeavor.


Pack Gouda on top of each of 4 sourdough slices. Zest orange and set aside. Peel and chop orange flesh. In a small bowl, combine chopped orange, artichokes, olives, red peppers, pepperoncini, and green onion. Drain off excess juice and divide mixture over Gouda Cheese. Add watercress and firmly press Pepper Jack Cheese on top. Press remaining sourdough slices on top. Heat nonstick skillet to low. Spread half of butter on top bread slices. Place buttered-side-down in hot skillet. Press with back of spatula. Spread remaining butter on top of bread slices. Grill until golden brown. Flip sandwiches, press with spatula, and grill until cheese has melted. Remove from skillet and sprinkle with orange zest. Garnish with additional watercress.


  • 1 1/2 cups (6 ounces) Wisconsin Gouda cheese, grated and at room temperature
  • 8 slices sourdough bread
  • 1 extra-large orange
  • 1 6.5-ounce jar marinated artichokes, drained and roughly chopped
  • 6 garlic-stuffed olives, finely chopped
  • 1/4 cup roasted red bell peppers, roughly chopped
  • 1/4 cup Greek pepperoncini slices, roughly chopped
  • 1 green onion, finely chopped
  • 1 cup watercress leaves, plus additional for garnish
  • 1 1/2 cups (6 ounces) Wisconsin Pepper Jack cheese, grated and at room temperature
  • 8 tablespoons (4 ounces) unsalted
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