Categories: Sandwiches

Ingredients

• 2 poblano chiles, sliced
• 2 tbsp. olive oil
• 10 oz. grated pepper jack
• 2 roasted red bell peppers, sliced
• 5 scallions, chopped
• 12 slices sourdough, 4 slices toasted

Directions

1. In skillet with a lid, cook chiles in oil, covered, over medium until tender, 6 minutes; season. In bowl, mix chiles with cheese, peppers and scallions; season. Divide half the mixture among 4 slices bread; top with toasts, then remaining mixture and bread. In same skillet, cook sandwiches over medium, covered, until golden, 3 minutes per side.

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