Description
This recipe details how to make a Smashed Peach and Poblano Grilled Cheese sandwich, featuring sweet peaches, smoky poblano, crispy bacon, and sharp cheddar on sourdough bread.
Ingredients
- 2 peaches, halved
- 1/2 teaspoon ground ancho chile pepper (optional)
- 4 slices sourdough bread
- 3 ounces sliced sharp white Cheddar cheese
- 1 large poblano pepper, roasted and cut into strips
- 4 slices crisp-cooked bacon
- 2 tablespoons butter, softened
Instructions
- 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.
- Heat a skillet over medium heat. Add sandwiches and cook, turning halfway through, until bread is toasted and cheese melts, 4 to 6 minutes.
Notes
- The ancho chile pepper adds a subtle smoky heat, but can be omitted for a milder flavor.
- Ensure the poblano pepper is roasted and peeled for the best texture and flavor.
- Adjust cooking time based on your preferred level of toastiness and cheese melt.
- Prep Time: 10 minutes
- Cook Time: 4-6 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American