Mexican Panini (#1110)
Sandwiches Vegetarian Healthy
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- 4 large Poblano Peppers
- 3 1/2 tablespoons Salsa
- 1 pinch Salt or more to taste
- 14 oz Pinto Beans canned
- 2 tablespoons Plain Yogurt
- 3/4 cup Monterey Jack Cheese
- 4 Scallions, Spring Or Green Onions
- 3 tablespoons Cilantro freshly chopped
- 8 slices Bread whole wheat, sourdough or white
- 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 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.