Recipe by Selma Brown Morrow
- Makes 4Servings
- 2 poblano chiles, sliced
- 2 tbsp. olive oil
- 10 oz. grated pepper jack
- 2 roasted red bell peppers, sliced
- 5 scallions, chopped
- 12 slices sourdough, 4 slices toasted
In skillet with a lid, cook chiles in oil, covered, over medium until tender, 6 minutes; season. In bowl, mix chiles with cheese, peppers and scallions; season. Divide half the mixture among 4 slices bread; top with toasts, then remaining mixture and bread. In same skillet, cook sandwiches over medium, covered, until golden, 3 minutes per side.
Meaty Matters: Carnivores can spice up this vegetarian sammie by layering in some sliced cured chorizo.