This weekend was the perfect weekend to wind down, relax and refuel. January has been a busy month with little time for anything but early mornings, meetings and tapping on keyboards. So I spent the weekend spending time with friends, resting and cooking some classic comfort foods.
After a visit to the Greensboro Curb Market for the annual chili cook-off (congrats to Massey Creek Farm and Savory Spice Shop for their big win), I picked up the remainder of my groceries and hunkered down at home with a couple recipes, a cooking partner and a couple of pups. While watching Greensboro’s live broadcast of the US Figure Skating Championships (many twizzles, spins and Johnny Weir), we prepared an easy turkey sausage, kale and potato soup and roasted poblanos for this delicious spin on a cheddar grilled cheese. A seat on the sofa with soup and sandwich was the perfect setting for a great Saturday night.
This recipe for Roasted Poblano Grilled Cheese Sandwiches is the classic grilled cheese dialed up a notch. A smokey, slightly smokey and spicy poblano pepper with gooey cheese and a salty bite. If you have a panini machine, this is the perfect time to crank it up. If not, a cast iron skillet will work just fine.
I paired the sandwich with a turkey sausage, potato and kale soup. I’ll share the recipe this week. Stay warm out there!
Roasted Poblano Grilled Cheese Sandwich, Washington Post
- 1 medium roasted poblano pepper, minced
- 8 ounces sharp cheddar cheese, coarsely grated, at room temperature (I used smoked cheddar from The Fresh Market)
- 2 ounces regular, at room temperature
- 3 tablespoons regular or low-fat mayonnaise
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 8 slices country bread or sourdough
- Salted or unsalted butter, for the bread
Preheat a panini press.
Combine the minced poblano, cheddar cheese, cream cheese, mayonnaise, lemon juice, salt and pepper in a mixing bowl until well incorporated.
Lay out the bread slices in 4 pairs. Spread 3 tablespoons of the cheese mixture on four of the slices. Place the remaining four slices on top of the cheese mixture to create 4 sandwiches. Spread the butter on the outside of the sandwiches. Reserve the remaining cheese (see headnote).
Cook 2 sandwiches at a time in the panini press until lightly browned. The cheese should be gooey inside. This will take about 3 or 4 minutes.
Cut each sandwich in half. Serve immediately.