Total Time
20mins
Prep 10 mins
Cook 10 mins

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.

Ingredients Nutrition

  • 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

Directions

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

5 5

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!