This is possibly one of the best grilled cheese sandwiches I have ever eaten. #nojoke And it only has 5 ingredients!
I loved it so much the first time, that I went back to the store the same day to buy more poblano peppers. And then made it for lunch the following three days in a row.
The heat from the pepper is totally balanced out by the sweet cheery preserves and buttery brie cheese, creating a total flavor explosion. GAH! I want another sandwich right now!
This beauty comes from my friend Tanya over at Lemons for Lulu, and her new cookbook >> Sandwiched. Grill ‘em, Toast ‘em, Stuff ‘em, and Eat ‘em! A collection of all the different ways to enjoy a sandwich. It’s like she wrote it just for me. (And yes, that link is for the same book. Not sure why the publisher changed the cover.)
I started bookmarking all the ones to try, and then realized I had bookmarked the entire book. HA. But I will call out a few that I plan on trying sooner, than later. The Spicy Eggs in Purgatory sandwich, Fig, Fontina, and Caramelized Onion Grilled Cheese, Cuban Stromboli, Vegetarian Banh Mi, and the Tropical Pineapple Quesadillas.
There are sandwiches for the meat lover, Vegetarian, and sweet tooth. I highly recommend!
Go buy a copy. And while you’re at it, buy two – one for a friend. It would make a great holiday gift!
- 1 large poblano pepper
- 2 teaspoons unsalted butter
- 4 slices hearty Italian bread
- 4 slices brie cheese , rinds removed
- 2 heaping tablespoons cherry preserves
If you have a gas stove, turn a burner to high and balance your pepper directly over the grates. Let it sit and allow the skin to blister and blacken. Using tongs, turn the pepper to another side. Repeat until the pepper is charred on all sides. (Pay close attention, so it chars, but doesn’t catch fire.)
Transfer the pepper to a Ziploc bag or a bowl covered with plastic wrap. Let sit for 5-10 minutes, allowing the steam to loosen the skin. Once cool to the touch, remove the skin with your fingers. Slice into one side of the pepper and discard the stem, seeds, and veins.
Heat a grill pan over medium.
Spread a 1/2 teaspoon butter on one side of each piece of bread. Place two slices of bread, buttered side down, on the hot grill pan. Top with two slices of brie, a tablespoon of preserves, followed by the peppers. Cover with remaining bread, butter side up.
Cook sandwiches for about 4 minutes per side until toasted and cheese is melted. (Turn down the heat if it looks like the bread is browning too fast.)
Serve immediately and enjoy!
If you do not have a gas stove, you can roast the pepper on a baking sheet under the broiler of your oven. Follow the same process.