Hot sandwich with cheese, roasted poblano peppers and mushrooms

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.