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Smoky's Southwestern Grill

Source of Recipe


From "Great Grilled Cheese" by Laura Werlin






List of Ingredients



• 2 pasilla or Anaheim chiles (or use canned green chiles)
  
• 8 slices bacon, coarsely chopped
  
• 4 ciabatta rolls, cut in half
  
• 2 Tbsp olive oil
  
• 12 ounces mozzarella, coarsely grated (if watery, drain slightly and cut into thin slices rather than grate it)
  
• 4 large slices tomato (1/4-inch thick)
  
• 4 ounces fresh goat cheese, crumbled into pea-sized pieces
  






Instructions



1. To roast peppers: Preheat broiler; or, if you have a gas stove, turn on one burner. Place chiles under broiler; or, if using gas burner, hold one chile with tongs over flame. Cook, turning frequently, until skin is charred all over. Repeat with the remaining chile. Place chiles in resealable plastic bag and set aside 20 minutes. Using a small sharp knife, scrape off charred skin, cut off stems, then cut chiles into 1/2-inch wide strips. Set aside.
   
   
2. Meanwhile, in a large nonstick skillet, cook bacon over medium-high heat until crispy. Drain on paper towels. Wipe skillet with a paper towel, but do not wash it.
   
   
3. Pull out some of the center of each roll to create a well. Brush outside of each roll with oil. Place 4 bottom pieces on work surface, oiled side down. Distribute mozzarella evenly over these pieces, followed by bacon, chiles, tomatoes and goat cheese. Place remaining 4 pieces of bread on top, oiled side up. Heat same skillet over medium heat 2 minutes. Put sandwiches in skillet (in batches, if necessary) and press firmly with spatula to flatten slightly. Cover and cook 3 to 4 minutes, or until undersides are golden brown in places (shape of roll prevents uniform browning). Turn sandwiches again, press with spatula, and cook 30 seconds to 1 minute, or until mozzarella has melted completely. Serve immediately.
   
   Serves 4