Sourdough Grilled Cheese with Roasted Poblanos, Smoked Cheddar and Curried Brown Butter
Yield: serves 2
Total Time: 35 minutes
2 poblano peppers, stems, seeds and ribs removed
4 thick slices sourdough bread
6 ounces smoked cheddar cheese, sliced
4 tablespoons unsalted butter, softened
1/4 teaspoon curry powder
To roast the peppers: remove core and seeds from peppers and slice into pieces. Lay the peppers on a baking sheet and preheat the broiler in your oven to high. Place an oven rack directly under the broiler, and stick the baking sheet of peppers peppers skin-side up under the broiler until skins are completely charred and black – this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so. Immediately remove the peppers from oven and quickly place them in a ziplock bag then seal it. Set aside for 20 minutes. If you have a gas stovetop, you can also char the peppers like that and stick them in the bag. After 20 minutes, remove the peppers and rub the charred skin off and discard.
While the peppers are "steaming" in the bag, make the brown butter. Add 2 tablespoons of the butter to a saucepan over medium heat and whisk constantly until brown bits appear. The minute you see the bits appear, whisk in the curry powder and cook for 15 seconds, then remove the pan from the heat. Whisk for about 30 seconds more and then set the butter aside.
To make the grilled cheese, but the outsides of the sourdough with the remaining butter. Drizzle some of the curried brown butter on the insides of the bread, then layer cheese, peppers and more cheese. I like to have cheese on both sides to act "glue." Heat a large skillet or electric griddle over medium-low heat and cook your sandwiches until the bread is golden and toasted and the cheese is melty, about 10 to 12 minutes.