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