Apricot Poblano Grilled Cheese Sandwich

This apricot poblano grilled cheese sandwich has it all. It’s creamy, cheesy, sweet, crunchy, salty and has the fresh taste of poblano peppers.

You might also like leftover turkey and cranberry Cristo sandwich.

On this week’s Sunday Supper we are celebrating gourmet grilled cheese sandwiches. Grilled cheese are one of my favorite sandwiches believe it or not. To me it’s pure comfort food and I have found memories of my mother making these with tomato soup for lunch.

This apricot poblano grilled cheese sandwich is a bit different from my mother’s but I’m sure she would approve. It uses fresh poblano peppers which is something my hubby and me really loved from our garden last year and can’t wait to plant them again.

We roasted the poblano peppers and then added some apricot jam and good melty cheese and grilled on crusty bread. It’s the perfect combination of flavors.

Recipe ingredients I used.

The simple ingredients in these taste sandwiches are poblano peppers, apricot jam, olive oil, crusty bread and gouda cheese.

Poblano Peppers
The star of this sandwich are fresh poblano peppers. However if you don’t have any poblano peppers you can try a sweet bell pepper but it really won’t have the same taste. You could also try some jarred roasted peppers. I would make sure to dry them well before adding if you use them.

Apricot Jam
The apricot flavor really went nice with this recipe but you could also try peach or orange marmalade if you want. I don’t think the berry flavors would work though. If you had fresh apricots or peaches they would be nice too.

Gouda Cheese
I used gouda because it’s a mild but very melty cheese and you can easily by it shredded already at Aldi. Other cheese you can try are Fontina, Monterey Jack, Mexican blend, etc. You could also use cheddar if you want. No American cheese though.

Crusty Bread
I bought a loaf of crusty bread from Aldi. I’m not sure if it Italian or French bread but either would work as well as sour dough bread. The important point is that it’s good bread and not just white sandwich bread.

How to make an apricot poblano grilled cheese sandwich.

Step 1: The only really important step is to roast the poblano peppers so you can peel off the skin. All you need to do is cover a baking sheet with aluminum foil. Cut the peppers in half and clean out the seeds and rims. Place them cut side down on the baking sheet and spray with nonstick cooking spray.

Step 2: Place under the broiler and brown the paper until the skin starts to blister and turn black like those below. Then take them out and place them in a bowl with a  lid. Let sit for 15 minutes and the skins should peel right off.

Step 3: To assemble the sandwiches, spread the jam on one piece of bread and put the shredded cheese on the other side. Place the grilled poblanos on the cheese, place the piece on top and then brush olive oil on both sides of the sandwich.

Step 4: Heat up a skillet to medium high heat. Once hot place the sandwich in the pan and turn the heat down to medium heat. Cook for a few minutes on each side until they are golden brown and the cheese is nice and melty.

Take off the stove and let cool before serving. Store leftovers in an airtight container. Please scroll down to view the printable recipe card.

More delicious poblano pepper recipes to try.

My husband grows these peppers every year so we are always finding new recipes to use them up. Also because we just love them. Here are few of my favorites poblano recipes.

• chicken & spinach dip, sausage & cheese and bbq pulled pork stuffed poblanos
• chicken and poblano casserole
• poblano and corn soup
• creamy grilled poblano sauce

I hope you liked this simple but delicious combination for my apricot poblano grilled cheese sandwich. Enjoy!

Continue to Content

Apricot Poblano Grilled Cheese Sandwich

Yield: 2

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

This apricot poblano grilled cheese sandwich has it all. It's creamy, cheesy, sweet, crunchy, salty and has the fresh taste of poblano peppers.

Print

Ingredients

• 4 thick pieces of Tuscan bread, or other crusty bread
• ½ cup shredded gouda cheese
• 2 poblano peppers
• 2 tablespoon apricot jam
• 2 tablespoons extra virgin olive oil

Instructions

1. First roast your poblano pepper. Line a cookie sheet with aluminum foil. Cut the poblanos in half lengthwise and take out the stem and seeds.
2. Spray the poblano peppers with cooking spray and lay on cookie sheet. Place under the broiler until the skin is dark and bubbly. You want it to be dark but not charred.
3. Take peppers and place in a large bowl with a lid. Let them cool for 10 - 15 minutes. Peel off the blackened and blistered skin.
4. Brush olive oil on the outside of each slice of bread. On the inside spread 1 tablespoon of jam on one piece and add the cheese and roasted poblanos on the other. Put the sandwich together.
5. Heat a pan to medium and brown both sides of the sandwich until the cheese is melted and the bread is golden brown. Let cool before serving.

Nutrition Information:

Yield: 2 Serving Size: 1 grams
Amount Per Serving: Calories: 351Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 369mgCarbohydrates: 30gFiber: 2gSugar: 12gProtein: 10g

Thank you Christie Campbell from A Kitchen Hoor’s Adventures for hosting this week!