Hot sandwich with cheese, roasted poblano peppers and mushrooms
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The combination of flavorful roasted portobello mushrooms and melted cheese in this pan-fried sandwich makes it incredibly filling and delicious, while roasted poblano peppers add extra juiciness and a mild heat. You can roast the peppers over an open flame or in the oven using the broiler setting until the charred skin begins to peel off. Assemble the sandwich by brushing the bread with a little chipotle adobo sauce for a pleasant smoky flavor, and then toast it in butter until the cheese melts and the bread crisps up. This sandwich will keep you full for a long time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large or 2 small poblano peppers
- 2 portobello mushroom caps, thinly sliced, gills removed (optional)
- 1 tbsp. l. olive oil
- 9 slices Cuban sandwich bread, cut diagonally, 0.8-1 cm thick.
- 8 slices Monterey Jack cheese (about 180 g)
- 1 tablespoon chipotle peppers in adobo sauce
- 6 tbsp (90 g) butter, softened
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Cooking the dish according to the recipe:
- Grill the poblano peppers over an open flame or in the oven on broiler mode until charred on all sides, turning as needed, about 8 minutes. Place in a bowl and cover with plastic wrap to steam for 5 minutes. Cool and peel off any blackened skin. Slice the peppers into thin strips, then into 1-inch (2.5 cm) pieces.
- Sauté the mushrooms in olive oil in a medium skillet over medium-high heat. After about 3 minutes, when they're almost softened, season with salt and pepper. Set aside.
- Place 4 slices of bread on a work surface. Top each with 1 slice of cheese, about 1 tablespoon of chopped poblano pepper, 1 tablespoon of mushrooms, and another slice of cheese. Spread a thin layer of chipotle adobo sauce on the bottom of the remaining slices of bread and sandwich them together. Spread a thin layer of butter on both sides of each sandwich, using about 1.5 tablespoons of butter per serving.
- Place a medium skillet over medium heat and add 2 sandwiches. Cover the skillet with a lid and cook until golden brown, about 2 minutes. Flip, cover again, and cook until the bread is golden brown and the cheese is melted, about 2 more minutes. Repeat with the remaining sandwiches.
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