Sandwiches Go Sassy

Thought you knew this lunchtime staple? Think again. Surprising things can happen between two slices of bread—and that’s no baloney!
Sassy 1

Poblano, brie and cherry grilled cheese

Smoky poblano peppers are the perfect counterpart for sweet cherry preserves. The creamy brie brings them all together.


  • ½ tsp. olive oil
  • 1 whole poblano pepper, sliced
  • 1 clove garlic, minced
  • 1/8 tsp. salt
  • 2 tsp. butter
  • 4 slices hearty white bread
  • 4 slices brie cheese (rinds removed)
  • 2 generous Tbs. cherry preserves
  • 4–6 slices poblano per sandwich


  1. Heat olive oil in a skillet over medium heat. Add poblano peppers.
  2. Cook peppers for 3 minutes. Add garlic and salt. Cook an additional minute. Remove from heat. Spread ½ teaspoon of butter on one side of each piece of bread. Place two slices of bread buttered side down on a hot grill pan. Top with two slices of brie and a tablespoon of preserves on each sandwich, followed by pepper slices. Cover with remaining bread, buttered side up.
  3. Cook sandwiches for 4–6 minutes per side or until toasted.

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