Photo: Jennifer Causey; Styling: Ginny Branch
Hands-on Time
10 Mins
Total Time
35 Mins
Yield
Serves 4 (serving size: 1 sandwich)

We love the mix of mild green chiles (with their distinct vegetal flavors) and spicy poblanos. For fun, cut sandwiches into strips and serve with gazpacho.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Place chiles on a foil-lined baking sheet; broil 10 minutes or until blackened, turning once. Wrap in foil; let stand 10 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into strips; place in a bowl. Add salt; toss.

Step 3

Sprinkle half of cheeses evenly over 4 bread slices; top with chiles, remaining cheese, and remaining bread slices.

Step 4

Heat a large cast-iron skillet over medium heat. Coat both sides of 2 sand­wiches with cooking spray; place in pan. Cook 4 minutes or until golden brown and crisp. Turn over; cover and cook 3 minutes or until cheese melts. Remove from pan. Repeat procedure with remaining sandwiches and cooking spray.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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Ratings & Reviews

3 1/2 stars

daneanp
July 13, 2015
So I didn't have the poblanos and just doubled up on the anaheims then added a sprinkle of hot pepper flakes.  I grilled the chiles on our Trager and they came out wonderfully.  This is a nice combo of flavors.  You really need a good quality bread to make it a standout.  We used a crusty multigrain.  And it worked well on our panini press.  So easy that way.  Will definitely make again, next time with the poblanos added and maybe some grilled onion too.

sukeedog's Review

PatriciaH6911
July 24, 2014
Loved this - totally worth roasting and steaming and peeling the peppers (which I usually hate doing).

brighteyes8's Review

sukeedog
July 05, 2014
Fantastically awesome. A great weekend lunch and a dish that really spotlights the flavor of the roasted peppers. If I got served this at a five-star restaurant I'd be thrilled and think the chef was a genius. I do suggest setting the heat at no higher than medium (and maybe even just below medium) so as not to burn the sandwich before the cheese melts. Due to the peppers, it takes longer than usual to melt the cheese.

carolfitz's Review

Vjenningscpm
June 30, 2014
Super-easy & nice change-up for grilled cheese. Charred & peeled the peppers the day before, so everything came together fast and onto the Foreman grill. Used a chewy sourdough. Served with CL's black bean-chorizo soup, an avocado-tomato salad & watermelon. Good summer meal.

PatriciaH6911's Review

carolfitz
May 15, 2014
Excellent sandwich, great for lunch or a light dinner!! The chilies add that little something extra to elevate it to something special!

Vjenningscpm's Review

Richiesnana
May 15, 2014
This was really good! My first time using fresh chilies so that was fun. I ended up getting an artisan chipotle sourdough bread with thick slices and that worked out well. Instead of frying in a pan I used my George Forman grill. Next time I would make sure to add enough cheese to be cheesier. I did not measure the cheese but since it was grated it thinned out a lot. Super good though!

Richiesnana's Review

brighteyes8
July 12, 2014
N/A