Smoky Southwestern Grilled Sandwich

Name: Smoky Southwestern Grilled Sandwich
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 sandwiches, 4 serving(s)
Ingredients: 2 pasilla chiles (can use canned chiles if it is easier to get) or 2 anaheim chilies (can use canned chiles if it is easier to get); 8 slices bacon, coarsely chopped; 4 ciabatta rolls, cut in half (or any loaf of Italian bread, you can cut it into 3 inch wide sections); 2 tablespoons extra virgin olive oil; 12 ounces mozzarella cheese, coarsely grated (if watery, drain it slightly and then cut into thin slices instead of grating it); 4 ounces goat cheese, crumbled; 2 large tomatoes, sliced

Submitted by hellokitty

"An easy to prepare recipe for a sandwich that incorporates goat cheese...yum! The recipe calls for pasilla or Anaheim chiles, but pasillas are larger and spicier...so use at your discretion."

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Ready In:: 25mins
Ingredients:: 7
Yields:: 4 sandwiches
Serves:: 4

ingredients

2 pasilla chiles (can use canned chiles if it is easier to get) or 2 anaheim chilies (can use canned chiles if it is easier to get)
8 slices bacon, coarsely chopped
4 ciabatta rolls, cut in half (or any loaf of Italian bread, you can cut it into 3 inch wide sections)
2 tablespoons extra virgin olive oil
12 ounces mozzarella cheese, coarsely grated (if watery, drain it slightly and then cut into thin slices instead of grating it)
4 ounces goat cheese, crumbled
2 large tomatoes, sliced

directions

To roast the peppers:
Preheat the broiler. Place the chiles under the broiler and cook, turning frequently until skin is charred all over. Repeat with all chiles.
Place the chiles in a ziplock bag and set aside for 20 minutes.
Using a small sharp knife, scrape off the charred skin, cut off the stems and then cut the chiles into 1/2 inch wide strips. Set aside.
Meanwhile, in a large nonskillet, cook the bacon over medium heat until crispy. Drain on paper towels. Wipe the skillet with a paper towel but do not wash it.
To assemble:
Pull out some of the center of each roll to create a well. Brush the outside of each roll with olive oil. Place the bottom pieces oil-side down. Place the mozzarella evenly over these pieces, followed by the bacon, chiles, slices of tomato, and goat cheese. Place the remaining 4 pieces of read on top, oiled side up.
Stovetop method:
heat the same skillet over medium heat for 2 minutes. Put the sandwiches in the skillet and press firmly with a spatula to flatten them slightly.
Cover and cook for 3 minutes, or until the bottoms are lightly browned and the mozzarella has begun to melt.
Uncover and then turn the sandwiches over, again pressing down firmly with the spatula.
Cover and cook for another 3 minutes.
Uncover and turn them over again and cook for another minute.
You can also use the sandwich maker or panini grill, just follow the manufacturer's instructions.

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RECIPE SUBMITTED BY

hellokitty

Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries. I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum! I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste! Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust

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