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1
Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh).
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2
When the chiles are totally charred, throw them into a plastic bag.
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3
Seal and allow them to steam and cool.
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4
Next, pour the white vinegar over the sliced red onion and let them sit awhile.
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5
This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
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6
Finally, make the special sauce: equal amounts of mayonnaise and Dijon.
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7
It's the simple things in life!
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8
When you're ready to make the sandwiches, scrape the blackened skin off the chiles.
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9
Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
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10
For each sandwich, generously spread 2 pieces of rye bread with the special sauce.
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11
Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
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12
Top with the other slice of bread and spread the outsides with a good amount of butter.
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13
Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside.
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14
Be careful not to burn the bread!
