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    You are in: Home / Recipes / Smoky Southwestern Grill Recipe
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    Smoky Southwestern Grill

    1/2 Photos of Smoky Southwestern Grill

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    ReeLani's Note:

    A tasty sounding twist on the grilled cheese sandwich. This was in today's (2/15/05) Detroit Free Press food section and I plan to try it very soon.

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    Units: US | Metric

    • 2 pasilla chiles or 2 anaheim chilies (or use canned chiles)
    • 8 slices bacon, coarsley chopped
    • 4 ciabatta rolls, cut in half or 1 loaf ciabatta, cut into 3 inch wide sections
    • 2 tablespoons olive oil
    • 12 ounces fresh mozzarella cheese, coarsley grated (if watery drain slightly and cut into thin slices rather than grating)
    • 4 ounces fresh goat cheese, crumbled or pinched into pea-size pieces
    • 4 slices tomatoes, about 1/4 inch thick


    1. 1
      Roast peppers by preheating broiler, or over a burner of a gas stove.
    2. 2
      Place chiles under broiler or hold one chile with tongs over gas burner flame.
    3. 3
      Cook, turning frequently, until skin is charred all over.
    4. 4
      Repeat with remaining chile.
    5. 5
      Place chiles in resealable plastic bag and set aside 20 minutes.
    6. 6
      With small sharp knife scrape off charred skin, cut off stems, then cut chiles into 1/2-inch wide strips.
    7. 7
      Set aside.
    8. 8
      In large non-stick skillet cook bacon over medium-high heat'til crispy.
    9. 9
      Drain on paper towels.
    10. 10
      Wipe skillet but don't wash it.
    11. 11
      To assemble, pull out some of the center of each roll to create a well.
    12. 12
      Brush the outside of each roll half with the oil.
    13. 13
      Place bottom 4 pieces on work surface, oiled side dow.
    14. 14
      Distribute mozzarella evenly over these pieces, followed by bacon, chiles, goat cheese and tomatoes.
    15. 15
      Place remaining 4 pieces of rolls on top, oiled side up.
    16. 16
      Using same skillet as before, heat skillet over medium heat 2 minutes.
    17. 17
      Place sandwiches in skillet (in batches if necessary) and press firmly with spatula to flatten them slightly.
    18. 18
      Cover and cook 3-4 minutes, or'til undersides are golden brown in places and mozzarella has begun to melt.
    19. 19
      Uncover and turn sandwiches with spatula, pressing very firmly.
    20. 20
      Cover and cook 2-3 minutes, or'til tops are golden brown in places.
    21. 21
      Turn sandwiches again, press with spatula, and cook 30 seconds to 1 minutes'til mozzarella has melted completely.

    Ratings & Reviews:

    • on May 26, 2009


      These sandwiches were wonderful. I was pleasantly surprised. Don't judge the recipe by the pictures, they really are so good. My grocery store did not have any ciabatta bread, so I used french hamburger buns which looked like a similar texture to me. I sprinkled swiss cheese on them instead of mozzarella. The goat cheese was a little strong flavored for me, so next time I will use less than called for. It tastes like a stinky cream cheese, but it's still good. Loved these!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Smoky Southwestern Grill

    Serving Size: 1 (217 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 808.3
    Calories from Fat 519
    Total Fat 57.6 g
    Saturated Fat 25.1 g
    Cholesterol 120.4 mg
    Sodium 1371.2 mg
    Total Carbohydrate 35.4 g
    Dietary Fiber 2.4 g
    Sugars 3.1 g
    Protein 36.4 g

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