Smashed Peach and Poblano Grilled Cheese

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Large Poblano Pepper

2

Ripe Medium Peaches , halved, pitted

1 g

Ancho Chili Powder , ground

(optional)

4 slices

Thick Sourdough Bread

85 g

Sharp White Cheddar Cheese , sliced

4 slices

Bacon , cooked

30 g

Butter , softened

Cooking Instructions

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Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Cut Poblano Pepper (1) pepper in half lengthwise; remove stems and seeds. Place cut sides down on a foil-lined baking sheet.

Step 3

Roast 20 to 25 minutes or until tender. Wrap in foil. When cool enough to handle, peel and discard skin. Cut roasted pepper into strips.

Step 4

If desired, sprinkle cut sides of Peaches (2) halves with the Ancho Chili Powder (1 g) . Using a potato masher or the flat side of a meat mallet, gently smash peach halves to 1/2-inch thickness.

Step 5

Top two of the Sourdough Bread (4 slices) with Sharp White Cheddar Cheese (85 g) . Add two peach halves, poblano strips, and Bacon (4 slices) to each. Top with remaining bread slices. Spread Butter (30 g) both sides of each sandwich.

Step 6

Cook sandwiches in a hot skillet over medium heat for 3 to 5 minutes or until toasted. Turn; repeat on other side until cheese melts. Serve immediately.