Roasted Poblano Grilled Cheese Sandwiches

Roasted Poblano Grilled Cheese Sandwiches


  • poblano peppers
  • ½ avocado
  • Squeeze of lime, to taste
  • Generous pinch salt to taste
  • 1 teaspoon butter, melted
  • 1 teaspoon extra-virgin olive oil
  • 4 slices bread, such as sourdough
  • ¾ cup shredded extra-sharp cheddar, 1 ½ ounces


Arrange oven rack in upper third of the oven. Preheat broiler to high heat. Line a baking sheet with aluminum foil. Place poblanos on the prepared sheet and broil, turning occasionally, until the skin is blackened, blistered and charred on all sides, about 10-20 mins. Carefully transfer the peppers to a bowl, cover and set aside to cool. Meanwhile, mash avocado in a small bowl with the lime and salt to taste. Swirl the butter and oil together in a small bowl with a pastry brush. Brush oil mixture over one side of each slice of bread. Turn bread over and spread avocado mixture on two slices of the bread. Divide the cheese between the other 2 slices of bread. When peppers are cool enough to handle, peel the charred skin off. Remove stems and seeds and cut the peppers in half. Lay the pepper halves over the cheese and top with the avocado smeared halves. Lay the assembled sandwiches in a large skillet and place over medium-low heat, cook until golden on the outside and cheese is melted or, 3 -5 minutes per side.


[print-me target=”.post-content”]