Adapted from BHG
Layers of smashed peach, sharp cheddar, roasted poblano and crispy bacon are all you need for this grown-up grilled cheese sandwich.
Roast the Poblano Pepper - Preheat oven to 425°F. Cut poblano pepper in half lengthwise; remove stems and seeds. Place cut sides down on a foil-lined baking sheet. Roast 20 to 25 minutes or until tender. Wrap in foil. When cool enough to handle, peel and discard skin. Cut roasted pepper into strips.
If desired, sprinkle cut sides of peach halves with the ground ancho chile pepper. Using a potato masher or the flat side of a meat mallet, gently smash peach halves to 1/2-inch thickness.
Top two bread slices with cheese slices. Add two peach halves, poblano strips, and bacon to each. Top with remaining bread slices. Butter both sides of each sandwich.
Cook sandwiches in a hot skillet over medium heat for 3 to 5 minutes or until toasted. Turn; repeat on other side until cheese melts. Serve immediately.