This is a sponsored post written by me on behalf of Sargento® Cheese for IZEA. All opinions are 100% mine.
This Bacon, Poblano and Cheddar Grilled Cheese is a perfect adult version of this cheesy favorite! The roasted poblanos combined perfectly with the delicious 100% real, natural cheese – Sargento® Sliced Cheese. Keep reading to find out why this is such a delicious sandwich!
I don’t know about you, but I have some very picky eaters in my family! My little boys are hard to feed sometimes, because they always want one thing in particular. One of the foods that they do enjoy are grilled cheese sandwiches. I don’t have a problem making these for them, but I am always sure to use 100% real, natural Sargento® Sliced Cheese rather than pasteurized process cheese food (PPCF) which is only required to contain 51% real cheese. This is important to me because I want to know that what my kids are eating is 100% real.
Although it is true that my kids love grilled cheese, it is also true that my husband and I love it too! Of course it isn’t something that we eat every day, but it is definitely a go-to for the weekends and on other days when we don’t have a lot of time to make a big meal. Sometimes we make a classic grilled cheese, but other times we like to give it more of an adult flavor. The other day we decided to use the Mild Cheddar variety of Sargento which is one of our favorites, and we combined it with smoky bacon, roasted poblanos, and our favorite bread for grilled cheese – sourdough.
This is such an easy meal to make and everyone is sure to like it! I started out by roasting the poblano pepper directly on the hot stove. After it is nice and blackened all over, you put it in a plastic bag for about 10 minutes before removing it, putting it under a stream of cold water and removing the skin. Finally, you will want to cut out the seeds and slice into smaller pieces to add to your sandwich.
After you have the poblanos ready and the bacon cooked, it is time to form the sandwich. I started with a nice big piece of sourdough bread, and topped it with two pieces of Sargento Mild Cheddar cheese. I then topped that cheese with two slices of bacon, the poblano, two more slices of cheese, and finally with the top piece of bread.
The next step is to grill your sandwich. A lot of people will spread butter on the sandwich and then grill it in a frying pan. I do that sometimes, but lately I have been doing it a little bit different. My favorite way to cook grilled cheese now is to add about a tablespoon or two of coconut oil to a frying pan and letting it melt. Then I put the sandwich in and make sure that I get some of the liquid coconut oil on both sides before adding a lid to the frying pan and letting it cook slowly. Adding the lid helps cook the cheese so that you can avoid having cold cheese and a burnt outside!
After the cheese is nice and melted, and the outside is golden brown, it is ready to cut and serve with some fresh bread and butter pickles – delicious!
My husband and I both loved this version of grilled cheese, and will definitely be making it again!
What is your favorite way to make grilled cheese?
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Bacon, Poblano, and Cheddar Grilled Cheese
Ingredients
- 2 Slices of Sourdough Bread
- 4 Slices of Sargento Sliced Cheese Mild Cheddar
- 1 Poblano roasted, peeled, and sliced
- 2-3 slices of bacon
- 1-2 tablespoons of coconut oil.
Instructions
- Start with one slice of sourdough bread
- Add two slices of cheese
- Add the bacon and the poblano
- Top with two more slices of cheese and the last slice of bread.
- Melt some coconut oil in a frying pan, add the sandwich, and cook with the lid on for about 3-4 minutes on each side on medium-low heat.
- Serve hot.
