Mexican Panini

• 4 large poblano peppers
• 3 1/2 tablespoons salsa
• 1 pinch salt or more to taste
• 14 ounces pinto beans canned
• 2 tablespoons yogurt, plain
• 3/4 cup monterey jack cheese
• 4 each scallions, spring or green onions
• 3 tablespoons cilantro freshly chopped
• 8 slices bread whole wheat, sourdough or white

1. Preheat broiler.
2. Cut peppers into the half lengthwise and remove the seeds and stems, arranging peppers on a baking sheet, cut side down, brush some oil above the peppers.
3. Broil until the skin bubbles and starts to blacken around 5 minutes depending on your broiler.
4. Place peppers into a papper bag, covered, until cool enough to handle, then peel the peppers.
5. (Alternatively you could microwave the peppers for 3 to 4 minutes on high and then let them soften.)
6. At the same time, combine salsa, salt and beans in a medium bowl.
7. Use a folk to mash the beans until they start to form a paste, it is ok to have some whole beans in the paste.
8. Combine yogurt, cheese, scallions and cilantro in another small bowl.
9. Heat a panini maker to high.
10. Spread 13 cup of the bean mixture on each of 4 slices of bread.
11. Top with a heaping tablespoon of the cheese mixture.
12. Place 2 pepper halves over the cheese.
13. Cover with the remaining slice of bread.
14. Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes.
15. Cut in half and serve warm.
16. Stovetop: If you don't have a panini press you can grill the sandwich in a preheated skillet.
17. Press with a spatula while one side browns (2 minutes or so) then flip and press until the other side is toasted another 2 minutes or so and/or until the filling is heated through and the cheese is gooey.

poblano peppers, salsa, salt, pinto beans, yogurt, cheese, scallions, cilantro freshly, bread

Taken from recipeland.com/recipe/v/mexican-panini-50228 (may not work)