Grilled cheese series: roasted poblano chimichurri with avocado

Chimichurri grilled cheeseHello kids, welcome back to the grilled cheese series.  This summer’s grilled cheese party starred the following sandwiches:

This one in particular is a little more labor intensive, but the results are well worth the extra effort.

Chimichurri 2

Comments overheard:

“I don’t want to eat anything ever again besides this.”

“What even is in this sandwich?”


Below, I solve the mystery, and show you how to make it yourself.

Through trial and error, I found a good way to make grilled cheese for a crowd.  You grill the bread slices individually, lay them grilled side down on a baking sheet with cheese on both slices, bake them later on when the time comes, then press together to form the sandwich.

r-6291160-1415717542-5098-jpeg♫ Music pairing: unusual and Argentinian. ♫

Click to listen: Chancha Vía Circuito – “Jardines” (Feat. Lido Pimienta)

This track is from Amansará, the third album by Argentinian producer Pedro Canale.

Adapted from Naturally Ella


For the chimichurri sauce

  • 2 poblano peppers
  • 4 green onions, trimmed
  • 1/2 cup cilantro (or more; I put in a lot more than that)
  • 1/2 cup parsley (see above)
  • 1 clove garlic
  • Juice of 1/2 lime
  • 1 tbs honey
  • 2 tbs olive oil

For the rest of the sandwich

  • Unknown quantity of butter (seriously, have a lot on hand)
  • Whole wheat bread
  • Several ripe avocados
  • Plenty of mozzarella


For the chimichurri sauce

  1. There are many ways to roast peppers.  None of them are wrong.  I happened to use the broiler in my oven.
  2. Heat the broiler, setting the rack about 4 to 6 inches away from the heat source. Broil until the pepper skin is blistered and blackened, turning them over occasionally, about 5 – 10 minutes.
  3. Put your broiled peppers in a paper bag, or wrap in a towel until cool.
  4. Once cool, peel and seed them.  You’re done!
  5. Put the rest of the chimichurri ingredients in a food processor and process it up.

For the rest of the sandwich

  1. Heat a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice, and grill that. Remove once bread is well grilled.
  2. Lay slice #1 grilled-side down on a baking sheet, then layer your cheese, spoon some chimichurri over it, then add sliced avocado.
  3. Lay slice #2 grilled-side down on a baking sheet, and add a layer of cheese.  See what I did there?  Cheese on both sides.
  4. Once you’ve assembled them all, put them in a 400 degree oven until cheese is melted and bread is crispy on the outside.
  5. Press slice #1 and slice #2 together.
  6. Cut sandwiches in half, serve, and watch the magic happen.

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