Mexican Panini
Saved in 15 recipe boxes and 4 cookbooks
Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.
Ingredients
| 4 | large | poblano peppers | * |
| 3 1/2 | tablespoons | salsa | |
| 1 | pinch | salt | or more to taste* |
| 14 | ounces | pinto beans | canned |
| 2 | tablespoons | yogurt, plain | |
| 3/4 | cup | monterey jack cheese | * |
| 4 | each | scallions, spring or green onions | |
| 3 | tablespoons | cilantro leaves | freshly chopped |
| 8 | slices | bread | whole wheat, sourdough or white |
Directions
Preheat broiler.
Cut peppers into the half lengthwise and remove the seeds and stems, arranging peppers on a baking sheet, cut side down, brush some oil above the peppers.
Broil until the skin bubbles and starts to blacken around 5 minutes depending on your broiler.
Place peppers into a papper bag, covered, until cool enough to handle, then peel the peppers.
(Alternatively you could microwave the peppers for 3-4 minutes on high and then let them soften.)
At the same time, combine salsa, salt and beans in a medium bowl.
Use a folk to mash the beans until they start to form a paste, it is ok to have some whole beans in the paste.
Combine yogurt, cheese, scallions and cilantro in another small bowl.
Heat a panini maker to high.
Spread 1/3 cup of the bean mixture on each of 4 slices of bread.
Top with a heaping tablespoon of the cheese mixture.
Place 2 pepper halves over the cheese.
Cover with the remaining slice of bread.
Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes.
Cut in half and serve warm.
Stovetop:
If you don't have a panini press you can grill the sandwich in a preheated skillet. Press with a spatula while one side browns (2 minutes or so) then flip and press until the other side is toasted another 2 minutes or so and/or until the filling is heated through and the cheese is gooey.
First published: 2010-02-27 last updated: 2012-05-06
