Mexican Panini

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 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.