As a college student, grilled cheese is my classic go-to lunch. It’s quick and hot, but it’s normally a pretty boring fare. Cheese and bread can only satisfy so much.

I discovered this more complex rendition when I decided that humanity has only touched the peak of the proverbial grilled cheese iceberg. I added some simple, inexpensive Mexican elements to the otherwise bland recipe. With some vegetables and a new selection of cheese, this recipe becomes something fit to satisfy even a picky palate.

Start by chopping the cilantro. Remove the leaves from the stems and toss the stems out, though they can be added to the mix if you like. Then chop half of a green or yellow bell pepper into thin slices. Lastly, finely dice the onions and set all the vegetables aside.

Lay out the rye bread (another bread may be substituted if preferred) and place two of the three slices of provolone cheese on top.  Lay the pepper slices on the cheese and sprinkle on the diced onions and cilantro. Liberally sprinkle the Mexican cheese and lay the last slice of provolone on top of the cheese and vegetables.

Turn the stove to medium heat. If you turn it on high, the inside will not cook enough. Lay a medium frying pan on the stove with a small slice of butter to grease the pan.

Once the butter has melted, place the sandwich on the pan. Let it fry for 5 to 8 minutes and then flip. It should appear golden brown. Let it sit for another 4 to 6 minutes.

Once it is evenly cooked, place it on a plate next to your salsa of choice and your favorite tortilla chips. Slice the sandwich in two. It’s great for dipping in the salsa. Eat and enjoy. This sandwich also works fine as a side with black bean soup or cut into quarters as snacks for a small get-together.