Ingredients:
- 2 Large Poblano Peppers
- 1 tsp Olive Oil
- 1 cup Monterey Jack Cheese, shredded
- 1/4 cup Sharp Cheddar Cheese, shredded
- 1/4 tsp Ground Cumin
- 1/4 tsp Garlic Powder
- Sea Salt & Black Pepper, To taste
- 4 slices Sourdough Bread, thick-cut
- 4 Tbsp Unsalted Butter, softened
- 1 Tbsp Mayonnaise (optional)
Instructions:
- Roast the Poblanos: Preheat the broiler or a gas burner. Lightly coat the peppers with olive oil. Place them directly under the broiler, turning every 3-5 minutes until the skin is completely blackened and blistered on all sides.
- Steam and Cool: Immediately transfer the hot peppers to an airtight container or a paper bag and seal tightly. Let them steam for 10–15 minutes to loosen the skin.
- Peel and Slit: Once cool enough to handle, carefully peel away the charred skin. Make a single lengthwise slit down the side of each pepper. Gently scoop out the seeds, ensuring the pepper remains intact.
- Mix the Filling: In a small bowl, combine the Monterey Jack, Cheddar, cumin, garlic powder, salt, and pepper.
- Stuff the Peppers: Gently spoon the cheese mixture into the cavity of the two prepared poblano peppers. Use the slit to reshape the pepper around the filling.
- Prep the Bread: Spread butter (or a mix of butter and mayonnaise) evenly across one side of each of the four slices of sourdough.
- Build the Sandwich: Place two buttered slices (butter-side down) onto a cutting board. Layer a thin layer of the remaining shredded cheese, the stuffed poblano pepper (one per sandwich), and a final thin layer of cheese. Top with the remaining slices of bread (butter-side up).
- Grill: Heat the cast iron skillet over medium-low heat. Place the sandwiches in the hot pan and cook for 4-5 minutes per side, pressing down occasionally to ensure even browning and full melting. The heat must be gentle to prevent burning before the filling melts.
- Rest and Serve: Transfer the finished sandwiches to a cutting board. Let them rest for 1 minute before slicing diagonally and serving immediately.