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 (1/2 tsp)
. 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 (3/4 cup)
. Add two peach halves, poblano strips, and
Bacon (4 slices)
to each. Top with remaining bread slices. Spread
Butter (2 Tbsp)
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.
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