We love any interesting variation to grilled cheese. This version has three! Cabot's new Gouda cheese slices, mashed avocado, and roasted or grilled poblano peppers combine on buttery grilled sourdough bread for the perfect combo.
Make this grilled cheese recipe when you're craving something melty and delicious and then share the recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.
Ingredients
- 2 poblano peppers
½ ripe avocado
- 1 teaspoon freshly squeezed lime juice, or to taste
- ⅛ teaspoon salt
2 tablespoons Cabot Unsalted Butter, softened
- 4 slices large bread, such as deli-style sourdough
4 slices Cabot Gouda Sliced Cheese (or your favorite sliced or shredded Cabot cheese)
Directions
- ARRANGEÂ oven rack in upper third of the oven. Preheat broiler to high heat. Line a baking sheet with aluminum foil. Place poblanos on the prepared sheet and broil, turning occasionally, until the skin is blackened, blistered and charred on all sides, about 10 minutes. Carefully transfer the peppers to a bowl, cover and set aside to cool.
-
MASHÂ avocado in a small bowl with the lime and salt to taste.
-
SPREAD butter over one side of each slice of bread. Turn bread over and spread avocado mixture on two slices of the bread. Place two slices of Gouda cheese on each slice.
-
PEELÂ the charred skin off peppers when cool enough to handle. Remove stems and seeds and cut the peppers in half. Lay the pepper halves over the cheese and top with the avocado smeared halves.
-
LAY the assembled sandwiches in a large skillet and place over medium-low heat, cook until golden on the outside and cheese is melted on the inside, 3 to 5 minutes per side. Cut in half to serve.
Recipe Note
If you're looking to amp up the protein in your grilled cheese sandwich, try this High Protein Buffalo Chicken & Red Pepper Grilled cheese.
Featured Products
We love any interesting variation to grilled cheese. This version has three! Cabot's new Gouda cheese slices, mashed avocado, and roasted or grilled poblano peppers combine on buttery grilled sourdough bread for the perfect combo.
Make this grilled cheese recipe when you're craving something melty and delicious and then share the recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.
Directions
- ARRANGEÂ oven rack in upper third of the oven. Preheat broiler to high heat. Line a baking sheet with aluminum foil. Place poblanos on the prepared sheet and broil, turning occasionally, until the skin is blackened, blistered and charred on all sides, about 10 minutes. Carefully transfer the peppers to a bowl, cover and set aside to cool.
-
MASHÂ avocado in a small bowl with the lime and salt to taste.
-
SPREAD butter over one side of each slice of bread. Turn bread over and spread avocado mixture on two slices of the bread. Place two slices of Gouda cheese on each slice.
-
PEELÂ the charred skin off peppers when cool enough to handle. Remove stems and seeds and cut the peppers in half. Lay the pepper halves over the cheese and top with the avocado smeared halves.
-
LAY the assembled sandwiches in a large skillet and place over medium-low heat, cook until golden on the outside and cheese is melted on the inside, 3 to 5 minutes per side. Cut in half to serve.
