Categories: Sandwiches/Wraps
Ingredients
- 4 poblano chiles
- 1/4 cup white vinegar
- 1/2 red onion, thinly sliced
- 1/4 cup Dijon
- 1/4 cup mayo
- 8 slices rye bread
- 12 slices provolone cheese
- 2 ripe tomatoes, thickly sliced
- 8 slices Cheddar cheese
- 1/2 cup butter, softened
Directions
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Begin by roasting the chiles until the skin is blackened. When the chiles are totally charred, throw them into a bowl. Cover them tightly with plastic wrap and let the peppers sit in the bowl and steam for a while.
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Next, pour the white vinegar over the sliced red onion and let them sit awhile. Finally, make the special sauce: equal amounts of mayo and Dijon.
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When you’re ready to make the sandwiches, scrape the blackened skin off of the chiles. Scrape out the seeds, too, so you’ll wind up with big pieces of roasted green chiles.
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For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar, a nice layer of roasted green chiles, a few red onion slices, and one more slice of provolone. Top with the other slice of bread and spread the outsides with a good amount of butter.
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Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside.