You know how I get fixated on something and then go a little overboard?
It’s happening again—my sourdough obsession is in full swing.
I can’t stop testing recipes that feel like the perfect bridge between summer and fall. This grilled cheese was my lunch a few weeks ago after I finished off the heirloom tomatoes and decided I didn’t want to eat just grilled bread for a meal. I still think about it regularly—in a good way.
I might even be rethinking grilled bread as a full meal, because the melty cheese is the exact kind of comfort that prepares me for sweater weather and cooler days.
Though this recipe is incredibly simple, it’s the unexpected flavor pairings that really make it shine: roasted poblanos, smoked cheddar and curried brown butter. The roasted pepper adds a sweet, slightly charred note, the smoked cheddar brings depth, and the curried butter introduces a warm, savory lift. Together they create a crunchy, smoky, and cozy sandwich that tastes like the season in one bite.
The curried brown butter idea came from one of my favorite recipes and I find myself making a batch and keeping it in the fridge because it improves everything—scrambled eggs, roasted vegetables, and weeknight chicken dinners. For this sandwich, it’s the finishing touch: a drizzle inside the bread that adds toasty, nutty richness and a gentle curry perfume.
And the sourdough: when it’s buttered and toasted until crisp, it becomes irresistibly crunchy. That texture contrasted with gooey melted cheese and tender roasted poblanos is what makes this sandwich so satisfying.
Sourdough Grilled Cheese with Roasted Poblanos, Smoked Cheddar and Curried Brown Butter
Pin Recipe
Leave a Review »
Ingredients
- 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
Instructions
- To roast the peppers: remove the cores and seeds, then slice into pieces. Arrange the peppers skin-side up on a baking sheet and broil on high, placing the rack directly under the broiler. Broil until the skins are fully charred and blackened, checking every couple of minutes—this took about 10 minutes for me but will vary by oven. Immediately transfer the hot peppers to a sealed zip-top bag and let them steam for 20 minutes. After steaming, peel off and discard the charred skins.
- While the peppers steam, make the curried brown butter: melt 2 tablespoons of butter in a small saucepan over medium heat, whisking constantly. When brown bits form and the butter becomes nutty and fragrant, whisk in the curry powder and cook for about 15 seconds, then remove from the heat and whisk for another 30 seconds. Set aside.
- To assemble the sandwiches: spread the remaining butter on the outside of each slice of sourdough. Drizzle some of the curried brown butter on the insides of the bread, then layer cheese, roasted poblanos, and more cheese (cheese on both sides helps hold everything together). Heat a large skillet or griddle over medium-low and cook the sandwiches until the bread is golden and crisp and the cheese is melted, about 10–12 minutes total, flipping carefully.
Notes
Brown butter idea adapted from a well-loved recipe.
Did you make this recipe?
Share a photo and tag the account if you like—your feedback means a lot.
Honestly, I could happily eat one of these every day.