04-24-2012, 01:39 PM
Went looking for other than the standard recipe...I like Grilled Cheese and tuna, or with a slice of tomato. Here is a gormet recipe:
Ingredients
4 poblano peppers
1 can(s) (14-ounce) pinto beans, preferably low-sodium
3 tablespoon(s) prepared salsa
1⁄8 teaspoon(s) salt
1⁄2 cup(s) shredded Monterey Jack or Cheddar cheese
2 tablespoon(s) low-fat plain yogurt
3 scallions, sliced
2 tablespoon(s) chopped fresh cilantro
8 slice(s) sourdough bread
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Directions
1.Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
2.Meanwhile, combine beans, salsa, and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions, and cilantro in a small bowl.
3.When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
4.Heat a panini maker to high. (No panini maker? See stovetop variation, below.)
5.Spread 1⁄3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
6.Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.
Stovetop variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.
Ingredients
4 poblano peppers
1 can(s) (14-ounce) pinto beans, preferably low-sodium
3 tablespoon(s) prepared salsa
1⁄8 teaspoon(s) salt
1⁄2 cup(s) shredded Monterey Jack or Cheddar cheese
2 tablespoon(s) low-fat plain yogurt
3 scallions, sliced
2 tablespoon(s) chopped fresh cilantro
8 slice(s) sourdough bread
--------------------------------------------------------------------------------
Directions
1.Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes. Let stand, covered, until cool enough to handle.
2.Meanwhile, combine beans, salsa, and salt in a medium bowl. Mash the beans with a fork until they begin to form a paste (some can remain whole). Combine cheese, yogurt, scallions, and cilantro in a small bowl.
3.When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
4.Heat a panini maker to high. (No panini maker? See stovetop variation, below.)
5.Spread 1⁄3 cup of the bean mixture on each of 4 slices of bread. Top with a heaping tablespoon of the cheese mixture. Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
6.Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes. Cut in half and serve immediately.
Stovetop variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 sandwiches in the pan. Place the medium skillet on top of the sandwiches, then weight it down with the cans. Cook the sandwiches until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the sandwiches, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.