Spicy Grilled Cheese Sandwiches
Serves: Makes 4 servings
  • 4 medium poblano peppers
  • 8 slices brioche sandwich bread
  • 8 slices Monterey Jack cheese with peppers
  • 12 slices thick-cut peppered bacon, cooked until crisp
  • 8 slices Muenster cheese
  • 4 tablespoons unsalted butter, divided
  1. Heat a large skillet over medium-high heat. Add peppers; cook, turning occasionally, until charred on all sides, 8 to 10 minutes. Place peppers in a medium bowl; cover with plastic wrap. Let cool enough to handle. Peel peppers, discarding skin. Split peppers lengthwise, discarding stems and seeds.
  2. Layer 4 bread slices each with 2 slices Monterey Jack cheese, 3 slices cooked bacon, 1 poblano, 2 slices Muenster, and 1 bread slice.
  3. In same skillet, melt 2 tablespoons butter over medium heat. Add 2 sandwiches; cook until cheese is melted and bread is toasted, 3 to 4 minutes per side. Repeat with remaining 2 tablespoons butter and remaining 2 sandwiches. Serve immediately with soup.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/chunky-tomato-soup-spicy-grilled-cheese/