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Smoky Southwestern Grill




Source of Recipe


In Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill and Sandwich Maker (Stewart, Tabori


Recipe Introduction


Note: The recipe calls for either pasilla or Anaheim chiles; both work equally well, but pasillas are spicier and larger than the Anaheims


List of Ingredients




2 pasilla or Anaheim chiles (or use canned chiles)
8 slices bacon, coarsely chopped
4 ciabatta rolls, cut in half (or 1 loaf ciabatta cut into 3-inch-wide sections, or use any type of Italian bread)
2 tablespoons olive oil
12 ounces mozzarella, coarsely grated (if watery, drain slightly and cut into thin slices rather than grate it)
4 ounces fresh goat cheese, crumbled or pinched into pea-size pieces
4 large slices tomato, 1/4 inch thick


Recipe



Instructions
To roast the peppers: Preheat the broiler. Or, if you have a gas stove, turn on one burner. Place the chiles under the broiler or, if using a gas burner, hold one chile with tongs over the flame. Cook, turning frequently, until skin is charred all over. Repeat with the remaining chile. Place the chiles in a resealable plastic bag and set aside for 20 minutes. Using a small sharp knife, scrape off the charred skin, cut off the stems, then cut the chiles into 1/2-inch-wide strips. Set aside.

Meanwhile, in a large nonstick skillet, cook the bacon over medium-high 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 the oil. Place the 4 bottom pieces on your work surface, oiled side down. Distribute the mozzarella evenly over these pieces, followed by the bacon, chiles, tomatoes, and goat cheese. Place the remaining 4 pieces of bread on top, oiled side up.

Stovetop method
Heat the same skillet over medium heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary) and press firmly with a spatula to flatten them slightly. Cover and cook for 3 to 4 minutes, or until the undersides are golden brown in places and the mozzarella has begun to melt. Uncover, and turn the sandwiches with the spatula, pressing very firmly. Cover and cook for 2 to 3 minutes, or until the undersides are golden brown in places (the shape of the roll prevents uniform browning). Turn the sandwiches again, press with the spatula, and cook for 30 seconds to 1 minute, or until the mozzarella has melted completely. Serve immediately.