Bacon And Poblano Grilled Cheese

Let's Cook

1. Step 1.

   Heat a 10-inch cast iron skillet over medium heat. Add the poblano peppers and cook, turning occasionally with tongs, until charred on all sides, 15 to 20 minutes. Transfer the charred peppers to a small bowl, cover tightly with plastic wrap, and let steam for 5 minutes to loosen the skins.

2. Step 2.

   While the peppers cool, heat the same skillet over medium heat. Add the bacon slices in a single layer, working in batches if needed to avoid overcrowding. Cook, flipping occasionally with tongs, until crisp, 7 to 10 minutes. Transfer the bacon to a paper towel-lined plate to drain. Pour off the bacon fat from the skillet and wipe the skillet clean with a paper towel.

3. Step 3.

   Once the peppers are cool enough to handle, use your hands to peel off the charred skin. Split each pepper lengthwise and remove the stem and seeds by rubbing them off with your fingers (do not rinse). Set the cleaned peppers aside.

4. Step 4.

   Assemble the sandwiches: Lay 4 slices of sourdough bread on a work surface. On each slice, layer 2 slices of provolone cheese, 2 to 3 slices of bacon, 1 roasted poblano pepper, and then another 2 slices of provolone. Top with the remaining 4 slices of bread. Spread a thin layer of mayonnaise on the outside of each bread slice (the top of the top slice and the bottom of the bottom slice).

5. Step 5.

   Heat the same skillet over low heat. Place 2 sandwiches in the skillet, mayonnaise-side down. Cook until the bread is golden brown and the cheese begins to melt, 3 to 4 minutes. Carefully flip with a spatula and cook the other side until golden and the cheese is fully melted, another 3 to 4 minutes. Repeat with the remaining 2 sandwiches. Serve immediately.