For a spicy-sweet take on grilled cheese, layer roasted poblanos and smashed peach slices with Cheddar and bacon.
Ingredients
- peaches: 2 piece (halved)
- ground ancho Chili pepper: 0.5 tsp (optional)
- slices sourdough bread: 4 piece
- ounces sliced sharp white Cheddar cheese: 3 piece
- poblano pepper, roasted and: 1 piece (cut into strips)
- slices crisp-cooked bacon: 4 piece
- butter: 2 Tbsp (softened)
Metric Conversion
Stages of cooking
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Sprinkle cut sides of peach halves with ground chile (if using). Using a potato masher, a flat-bottom heavy skillet, or the flat side of a meat mallet, gently smash peach halves to 1/2-inch thickness. Top 2 bread slices with Cheddar cheese. Layer 2 peach halves, half of the poblano strips, and 2 slices bacon on top of the cheese. Top with remaining bread slices. Butter both sides of each sandwich.
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Heat a skillet over medium heat. Add sandwiches and cook, turning halfway through, until bread is toasted and cheese melts, 4 to 6 minutes.
