Spread each slice of bread on one side with room temperature butter. Turn over. On one slice spread aioli, on the other the chevre (room temp).

Add a layer of Midnight Moon cheese, then a layer of roasted pepper. Be sure the peppers are between the two cheeses. (Grating the cheese makes it easier to melt.)

Cook over low heat until the Midnight Moon becomes soft.

By La Donna Cullinan