Mexican Panini (#1110)

Serves
Ready
4
30
Minutes
Prep
Cook
10
Minutes
20
Minutes
Categories
Sandwiches Vegetarian Healthy
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Ingredients

  • 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

Directions

  1. Preheat broiler.
  2. 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.
  3. Broil until the skin bubbles and starts to blacken around 5 minutes depending on your broiler.
  4. Place peppers into a papper bag, covered, until cool enough to handle, then peel the peppers.
  5. (alternatively you could microwave the peppers for 3 to 4 minutes on high and then let them soften.)
  6. At the same time, combine salsa, salt and beans in a medium bowl.
  7. 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.
  8. Combine yogurt, cheese, scallions and cilantro in another small bowl.
  9. Heat a panini maker to high.
  10. Spread 1/3 cup of the bean mixture on each of 4 slices of bread.
  11. Top with a heaping tablespoon of the cheese mixture.
  12. Place 2 pepper halves over the cheese.
  13. Cover with the remaining slice of bread.
  14. Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes.
  15. Cut in half and serve warm.
  16. 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.
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