4 Poblano or Anaheim chilies
- (or canned whole green
- chilies)
1/4 c White vinegar
1/2 Onion; thin sliced
1/4 c Mayonnaise NOT Miracle Wimp
1/4 c Dijon mustard or Mr Mustard
8 sl Swirl rye bread
12 sl Provolone or Harvati cheese
2 Ripe tomatoes; sliced
8 sl Cheddar
1/2 c Butter; softened
Begin by roasting the chilies over the flame on your stovetop (or
under the broiler) until the skin is totally blackened (if using
fresh). When the chilies are totally charred, throw them into a
plastic bag. Seal and allow them to steam and cool.
Next, pour the white vinegar over the sliced onion and let it sit
awhile. This woll the "sharpness" of the onion and leave a nice
sweetness.
Finally, make the sauce:
Equal amounts of mayonnaise and Dijon. In this case simple is
better.
To make the sandwiches, scrape the blackened skin off the chilies.
Scrape out the seeds, too, so you'll wind up with big pieces of
roasted green chiles.
For each sandwich, generously spread 2 pieces of bread with the
sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices
of Cheddar... a nice layer of roasted green chilies... a few red
onion slices... and one more slice of provolone just to hold it all
together.
Top with the other slice of bread and spread outside with a good
amount of butter.
Toast the sandwich in a skillet over medium-low heat until the
cheese is thoroughly melted inside.
