Cookin’ Louisiane – Jay D’s Grilled Cheese


Chef Jay Ducote makes a grilled cheese with onions and pablano peppers.


  • 1 poblano pepper
  • 4 sliced marbled rye bread OR your favorite bread
  • ½ stick Shurfine butter, softened
  • 2 Tbsp Shurfine mayo
  • 2 Tbsp Louisiana Molasses Mustard
  • 4 slices Shurfine cheddar
  • 4 slices Shurfine swiss cheese
  • 4 slices Shurfine provolone OR smoked gouda


  1. Roast whole poblanos over flames on stovetop until all skin is blackened. 
  2. Take off fire and let rest in plastic wrap to steam. 
  3. Remove charred skin, cut off top, & seed. Slice each poblano into long strips. 
  4. Put a layer of mayo/mustard on one side of 2 slices of rye. 
  5. Place cheese down next with a few slices of shaved red onion and 4 strips of poblano peppers. 
  6. Top with the other slice of bread and spread the outsides with a good amount of butter. 
  7. Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Flip once. You may press the sandwich with another skillet or a cast iron press. 
  8. Cut in half to see the delicious melted cheese.

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About Jay Ducote

Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and had a pilot for his show "Deep Fried America" air on the Travel Channel.

The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters.

Jay has his own Jay D’s product line featuring his Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, and Jay D's Single Origin Coffee. In early 2018 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge.

Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits. For more about Jay, visit his website

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