Grilled Cheese and Green Chile Sandwiches

So I didn't have the poblanos and just doubled up on the anaheims then added a sprinkle of hot pepper flakes.  I grilled the chiles on our Trager and they came out wonderfully.  This is a nice combo of flavors.  You really need a good quality bread to make it a standout.  We used a crusty multigrain.  And it worked well on our panini press.  So easy that way.  Will definitely make again, next time with the poblanos added and maybe some grilled onion too.

Loved this - totally worth roasting and steaming and peeling the peppers (which I usually hate doing).

Fantastically awesome. A great weekend lunch and a dish that really spotlights the flavor of the roasted peppers. If I got served this at a five-star restaurant I'd be thrilled and think the chef was a genius. I do suggest setting the heat at no higher than medium (and maybe even just below medium) so as not to burn the sandwich before the cheese melts. Due to the peppers, it takes longer than usual to melt the cheese.

Super-easy & nice change-up for grilled cheese. Charred & peeled the peppers the day before, so everything came together fast and onto the Foreman grill. Used a chewy sourdough. Served with CL's black bean-chorizo soup, an avocado-tomato salad & watermelon. Good summer meal.

Excellent sandwich, great for lunch or a light dinner!! The chilies add that little something extra to elevate it to something special!

This was really good! My first time using fresh chilies so that was fun. I ended up getting an artisan chipotle sourdough bread with thick slices and that worked out well. Instead of frying in a pan I used my George Forman grill. Next time I would make sure to add enough cheese to be cheesier. I did not measure the cheese but since it was grated it thinned out a lot. Super good though!