I get fixated on things and tend to go a little overboard sometimes.
It’s happening again — my sourdough obsession has leveled up.
I can’t stop making recipes that feel like the perfect bridge from summer to fall. A few weeks ago this grilled cheese was my lunch after my heirloom tomatoes were gone, and I still remember how good it was.
In the best possible way.
I may have changed my mind about eating grilled bread as a meal.
The gooey cheese is a gentle nudge toward sweater weather.
Even though this sandwich is ridiculously simple, a few unexpected flavors are what make it shine: roasted poblanos, smoked cheddar and curried brown butter. Roasty, smoky and curry — the combo is downright addictive. “Delicious” feels like the perfect word right now.
Sue me.
The curried brown butter is inspired by one of my favorite recipes and I keep a jar of it in the fridge. I use it on everything — scrambled eggs, chicken, roasted vegetables — and here it adds a warm, toasty spice to the sandwich. The browned butter’s nutty, caramelized notes pair beautifully with smoky cheddar and charred poblanos.
And the sourdough, buttered and toasted until it’s so crispy, makes the whole thing irresistible.
Sourdough Grilled Cheese with Roasted Poblanos, Smoked Cheddar and Curried Brown Butter
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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
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To roast the peppers: remove the cores and seeds and slice the poblanos. Place them skin-side up on a baking sheet and broil on high with a rack set close to the heat. Broil until the skins are fully charred, checking every couple of minutes — it can take about 8–12 minutes depending on your oven. Remove the peppers and immediately put them into a sealed plastic bag to steam for 20 minutes, which loosens the skins. After steaming, peel and discard the charred skin.
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While the peppers rest, make the curried brown butter. Melt 2 tablespoons of the butter in a small saucepan over medium heat and whisk constantly until the milk solids turn golden brown and you see brown bits. Immediately whisk in the curry powder and cook for about 15 seconds, then remove from heat and whisk for another 30 seconds. Set aside.
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Assemble the sandwiches: spread the remaining butter on the outsides of the sourdough slices. Drizzle some of the curried brown butter on the inside surfaces, then layer cheese, roasted poblano slices and more cheese so the filling melts together. Heat a large skillet or griddle over medium-low and cook the sandwiches until the bread is golden and the cheese is melted, about 10–12 minutes, pressing gently and flipping once.
Notes
Did you make this recipe?
Share a photo of your sandwich and tag it with #howsweeteats. I appreciate you so much!
Honestly, I could happily eat one of these every single day.