Ingredients
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2 peaches, halved
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1/2 teaspoon ground ancho chile pepper (optional)
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4 slices sourdough bread
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3 ounces sliced sharp white Cheddar cheese
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1 large poblano pepper, roasted and cut into strips
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4 slices crisp-cooked bacon
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2 tablespoons butter, softened
Directions
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Sprinkle cut sides of peach halves with ground chile (if using). Using a potato masher, a flat-bottom heavy skillet, or the flat side of a meat mallet, gently smash peach halves to 1/2-inch thickness.
Top 2 bread slices with Cheddar cheese. Layer 2 peach halves, half of the poblano strips, and 2 slices bacon on top of the cheese. Top with remaining bread slices. Butter both sides of each sandwich.
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Heat a skillet over medium heat. Add sandwiches and cook, turning halfway through, until bread is toasted and cheese melts, 4 to 6 minutes.
Nutrition Facts (per serving)
| 865 | Calories |
| 32g | Fat |
| 104g | Carbs |
| 45g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 865 | |
| % Daily Value * | |
| Total Fat 32g | 41% |
| Saturated Fat 15g | 76% |
| Cholesterol 102mg | 34% |
| Sodium 1804mg | 78% |
| Total Carbohydrate 104g | 38% |
| Dietary Fiber 9g | 32% |
| Total Sugars 37g | |
| Protein 45g | 89% |
| Vitamin C 49mg | 54% |
| Calcium 404mg | 31% |
| Iron 7mg | 36% |
| Potassium 1394mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
