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

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.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 4 thick pieces of Tuscan bread or other crusty bread
  • 2 thick piece of Fontina cheese
  • 1 poblano pepper
  • 2 tablespoon of apricot jam
  • 2 tablespoons of olive oil

Instructions

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