Grilled Cheese with Poblano Chilis

* 2 slices of excellent bread
* 2 ounces chevre or other spreadable cheese--I like fresh sheep milk cheese
* 2 slices crisp-fried bacon (optional)
* 1-2 grilled poblano chilis
* 1 tablespoon apricot preserves
* 2 tablespoons butter

Method:

Slice each poblano in half lengthwise, and remove stem, ribs and seeds. Place cut-side-down on a baking sheet, and broil until skins blacken and blister, about five minutes. Remove poblano from broiler, and transfer immediately into a plastic bag or other sealed container. Seal and let steam until cool enough to handle, about 10-20 minutes. Remove blackened skins by pinching them between your thumb and forefinger, and discard.

Spread one of the slices of bread with the chevre. Top with roasted poblano peppers, then bacon. Spread the other piece of bread with the apricot preserves, and add to sandwich. Butter each side of the sandwich, and toast in saucepan over medium heat until bread is toasted, about 3-4 minutes a side--until a nutty brown color. Closer to black than tan is best--the bread is then both crunchy and chewy and the butter is nutty, which is the key to a successful grilled cheese.