Roasted Poblano pepper along with a filling bean and Jack cheese grilled to perfection.
or more to taste
monterey jack cheese
scallions, spring or green onions
whole wheat, sourdough or white
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 to 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 ⅓ 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.