Bacon Poblano Cheddar Grilled Cheese Recipe

I absolutely love this recipe because it takes the classic grilled cheese to the next level with the smoky kick of roasted poblano peppers and crispy bacon. The combination of sharp cheddar and mozzarella melting into the sourdough bread is pure comfort food bliss!

Combining the smoky kick of poblano peppers with the savory crunch of thick-cut bacon makes my Poblano Bacon Cheddar Grilled Cheese truly special. My favorite part, though, is how the blend of sharp cheddar and mozzarella—two of my all-time favorite melting cheeses—kind of blankets the toasted sourdough.

It’s not quite a cheesemonger-level blanket statement, but still, the melted cheese holds it together.

Ingredients

Bread made with sourdough: Provides carbs; has a delightful tang; crisps up nicely when toasted.

Bacon, when sliced thickly, is a source of plentiful protein; it brings the kind of rich, smoky, and savory flavors that you can’t find anywhere else, really.

And when you fry it up till it’s really crispy (which is the way I definitely prefer mine), bacon is a wonderful source of crunchy texture.

Poblano Peppers: Moderate warmth; contributes depth; rich in vitamins A and C.

Cheddar cheese: Full of flavor; high in calcium; creamy and tangy.

Mozzarella Cheese: Mildly flavored; wonderfully melts; contributes creaminess.

Butter: Provides a rich mouthfeel; helps in browning; amplifies taste.

Ingredient Quantities

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• 8 slices of sourdough bread
• 8 slices of thick-cut bacon
• 2 poblano peppers
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 tablespoons unsalted butter, softened
• 1 tablespoon mayonnaise
• Salt and pepper to taste

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Instructions

1. Warm your oven up to 400°F (200°C). Set the poblano peppers on a baking sheet and bake them in the oven for about 15-20 minutes, rotating them occasionally, until the skins are blistered and charred.

2. As the peppers are roasting, the bacon is cooked in a large skillet over medium heat and to just shy of the level of bacon crispness that makes it impossible to chop. It should retain enough flexibility to be cut into lardons, or otherwise chopped, and then re-fried until the pieces are crispy in the final dish.

3. Take the poblano peppers from the oven and put them in a bowl. Cover with plastic wrap for about 5 minutes. This will make peeling off the skin much easier. When you are ready, peel off the skin, remove the stems and seeds, and slice the peppers into strips.

4. In a small bowl, combine the softened butter and mayonnaise. This mixture will be spread onto the bread before grilling.

5. Arrange the slices of sourdough bread. Spread the butter-mayo mixture evenly on one side of each bread slice.

6. Put four slices of bread, with the buttered side down, in a skillet that has been preheated to medium heat.

7. For each slice in the skillet, layer the following on top: shredded cheddar, bacon, and poblano strips. Then stack on a slice of bread, buttered side up, so each stack looks like an inverted club sandwich.

8. Grill the sandwiches for 3-4 minutes on one side until golden brown and the cheese starts to melt. Carefully flip them to the other side and continue cooking for another 3-4 minutes.

9. With a spatula, press down slightly to help the cheese melt beautifully. Adjust the heat up or down as necessary to ensure the bread turns a nice brown color and isn’t burnt.

10. When the cheese has completely melted and the bread is nice and crisp, take it out of the skillet, cut it in half, and serve it hot. If you wish, you can also season it with salt and pepper.

Equipment Needed

1. Oven
2. Baking sheet
3. Large skillet
4. Bowl
5. Plastic wrap
6. Small bowl
7. Knife
8. Spatula
9. Cutting board

FAQ

• Can I use a different type of bread?You can use your favorite bread, such as whole grain or ciabatta, although sourdough is an outstanding choice. Its flavor and texture make it and other kinds of artisan bread excellent for this recipe.
• How do I roast the poblano peppers?Directly over a gas flame or under a broiler, roast the peppers until the skin is burned. Put them in a sealed bag for 10 minutes to steam, and then peel off the skin.
• Can I substitute another cheese for mozzarella?Certainly, you can substitute Monterey Jack or Pepper Jack for a different flavor profile altogether.
• Is it necessary to use mayonnaise?Browning and flavor are tasks suited to mayonnaise; if you don’t want to use it, you can substitute more butter.
• What’s the best way to cook bacon for this recipe?Prepare crispy bacon in a skillet or bake it in the oven for uniform results and straightforward cleanup.
• How can I make this sandwich spicier?Mix in jalapeños or spice up with some cayenne or hot sauce to your cheese blend.
• Can I make this sandwich vegetarian?Of course! Leave out the bacon and substitute sliced avocado or grilled mushrooms for a delicious vegetarian version.

Substitutions and Variations

Use whole grain bread or ciabatta instead of sourdough bread.
Replace the thick-cut bacon with turkey bacon or tempeh bacon for a vegetarian option.
For a milder flavor, replace poblano peppers with Anaheim peppers; for more spiciness, use jalapeños.
Substitute mozzarella for Monterey Jack or Gruyère.
If there is no unsalted butter, use salted butter but reduce the amount of added salt, or use olive oil spread instead.

Pro Tips

1. Roast Poblano Peppers Properly To get the best flavor from your poblano peppers, ensure they are evenly charred. Rotating them occasionally while roasting not only builds layers of flavor but also makes peeling easier.

2. Crisp Bacon to Perfection Cook the bacon until it’s just starting to crisp. This allows the bacon to be re-fried with the sandwiches without becoming overly stiff. The goal is bacon that’s both crispy and chewy, enhancing the sandwich’s texture.

3. Butter-Mayo Magic The combination of butter and mayonnaise creates an ultra-crispy bread exterior. Make sure the butter is very softened and mixed well with the mayonnaise to ensure an even spread, which contributes to an even, golden crust.

4. Perfect Heat Control When grilling the sandwiches, start with medium heat. This ensures that the bread browns slowly while the cheese has enough time to melt. Adjust the heat as needed to prevent burning while achieving that crisp texture.

5. Cheese Layering Trick Divide the cheddar and mozzarella cheese evenly across the sandwiches. For maximum meltiness, layer the cheese both under and over the bacon and poblano strips. This encases the fillings in melted cheese, holding the sandwich together when flipped.