Hot Chile Grilled Cheese Sandwich |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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These are so delicious! You don't have to have a panini maker to be able to enjoy this sandwich! This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the flavor of sourdough, but any kind of bread will work well. Serve with: Coleslaw and sliced pineapple. Source: Eating Well Ingredients:
4 poblano peppers (**see note**) |
1 (14 ounce) can pinto beans, preferably low-sodium |
3 tablespoons prepared salsa |
1/8 teaspoon salt |
1/2 cup monterey jack cheese or 1/2 cup cheddar cheese, shredded |
2 tablespoons low-fat plain yogurt |
3 scallions, sliced |
2 tablespoons chopped fresh cilantro |
8 slices sourdough bread |
Directions:
1. Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
2. Meanwhile, combine beans, salsa and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions and cilantro in a small bowl.
3. When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
4. Heat a panini maker to high. ***(No panini maker? See Stovetop Variation, below.)***
5. Spread 1/3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
6. Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.
7. (Tips & Notes).
8. **Note**: Dark green poblano peppers, smaller than a bell pepper but larger than a jalapeño, can be fiery or relatively mild; there’s no way to tell until you taste them. Find them near other fresh peppers at most large supermarkets.
9. Stovetop Variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.
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