Poblano Brie Grilled Cheese

Smoky poblano peppers, sweet cherry preserves, and buttery brie cheese come together in this flavor-packed Poblano Brie Grilled Cheese Sandwich!

Other grilled cheese sandwiches we love include our sheet pan oven grilled cheese, which is great for a group! And this turkey brie grilled cheese made with apples – so good.

Best Grilled Cheese Sandwich

You guys, this is possibly one of the best grilled cheese sandwiches I have ever eaten. Not kidding. And it only has 5 ingredients!

The heat from the pepper is wonderfully balanced out by sweet cherry preserves and buttery brie cheese, creating a total flavor explosion.

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. Try it – you will love it, too!

Ingredients Needed

This brie grilled cheese recipe requires just 5 ingredients.
(Scroll below to the printable recipe card for details and measurements.)

• Brie cheese – Buttery and soft, brie cheese compliments sweet cherry jam perfectly. Remember to remove the rinds.
• Poblano peppers – These have a lovely smoky flavor and are not spicy (they rank near the bottom of the Scoville Heat Scale.) You may find these labeled as Pasilla peppers, depending on where you live.
• Cherry preserves – Tart and also sweet, cherry jam is the most fabulous compliment to smoky peppers and buttery brie cheese. (If you can’t find cherry jam, an ok substitute would be cranberry sauce, plum jam, or gooseberry jam.)
• Butter – Helps achieve perfectly golden bread.
• Bread – You’ll want a sturdy bread, like French or Italian.

How to Roast Poblano Peppers

For starters, you’ll need to roast the peppers. But it’s really easy!

1. Roast the peppers. Clean and dry the peppers, then you can either roast them under the broiler on a baking sheet or 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.
2. Let steam. Transfer the pepper to a Ziploc bag or a bowl covered with plastic wrap to trap in the heat. Let sit for 5-10 minutes, allowing the steam to loosen the skin.
3. Remove the skin. Once cool to the touch, remove the skin with your fingers. Cut into one side of the pepper and discard the stem, seeds, and veins. Slice in half.

How to Make Poblano Brie Grilled Cheese

Making this brie grilled cheese is super easy. The perfect simple lunch or light dinner.
(Scroll below to the printable recipe card for details and measurements.)

1. Butter the bread. Butter one side of each bread slice.
2. Assemble the sandwich. On the unbuttered side of the bread, top with two slices of brie, some cherry preserves, followed by half of the roasted poblano pepper. Cover with remaining bread, butter side up. Repeat with the second sandwich.
3. Cook. Place buttered side down on a hot grill pan or skillet. Cook for about 4 minutes per side, until the bread is golden brown and the cheese has melted, flipping just once. Cut in half and enjoy!

Tips for Success

Here are a few tips for making the best brie grilled cheese.

• Use a sturdy bread. As mentioned above, you’ll want a sturdy bread for this grilled cheese. The cherry preserves can cause other bread to get too moist.
• Try to flip the bread just once. The best way to make a grilled cheese is to only flip it once. Allow the first side to brown, then flip it to the other side to brown.
• Adjust the heat, if necessary. Take a quick peek under the bread to ensure it’s not browning too quickly or burning. If it’s browning before the cheese melts, turn down the heat.
• Try a different cheese. Cherry + brie is an awesome flavor combination. That said, Monterey jack or pepper jack cheese is also delicious in this sandwich.
• Can I use any other type of peppers? We really prefer poblano peppers for this grilled cheese, but if desired, you could use jalapeno peppers instead. The seeds carry most of the heat, so if you don’t want the sandwich spicy, be sure to remove them.

Serving and Storage

This poblano brie grilled cheese sandwich is best enjoyed immediately, as grilled cheese doesn’t reheat the best and the bread can get soggy. However, if needed, you can pop it in the air fryer for a few minutes or reheat on the stovetop – just keep an eye on it to avoid burning the bread.

More Sandwich Recipes:

• Asparagus and Tomato Cheese Melt
• Muenster Grilled Cheese
• Oven Grilled Cheese
• Cucumber Sandwiches
• Tuna Melt
• Tomato Sandwich
• Muffuletta Sandwich

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Poblano Brie Grilled Cheese Sandwich

5 from 4 Ratings

Smoky poblano peppers, sweet cherry preserves, and buttery brie cheese come together in this flavor-packed Poblano Brie Grilled Cheese Sandwich!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings: 2 sandwiches

Cook ModePrevent your screen from going dark

Ingredients

• 1 large poblano pepper
• 4 teaspoons unsalted butter
• 4 slices hearty Italian bread
• 4 slices brie cheese , rinds removed
• 3 tablespoons cherry preserves

Instructions

• On 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 or nonstick skillet over medium.
• Spread 1 teaspoon butter on one side of each piece of bread. On the unbuttered side top with two slices of brie, 1 & 1/2 tablespoons of preserves, followed by half of the pepper. Cover with remaining bread, butter side up. Repeat with the other sandwich.
• Place sandwiches on the hot grill pan buttered side down. 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!

Notes

Roast the peppers in the oven instead. 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.

Substitute for cherry preserves. Cherry jam is the best in this sandwich, but if you can’t find it, an ok substitute would be cranberry sauce, plum jam, or gooseberry jam.

Adjust the ingredient amounts. The amount of ingredients can vary depending on how big your slices of bread are. If you need to use a bit more of everything to fill up the slices, do that.

Nutrition

Calories: 582kcal | Carbohydrates: 46g | Protein: 16g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 514mg | Potassium: 341mg | Fiber: 3g | Sugar: 29g | Vitamin A: 885IU | Vitamin C: 69mg | Calcium: 120mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Sandwich

Cuisine: American

Keyword: brie grilled cheese, grilled cheese sandwich

Did you make this recipe?Snap a picture and mention @bellyfullblog!