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1
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes.
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2
Let stand, covered, until cool enough to handle.
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3
Meanwhile, combine beans, salsa and salt in a medium bowl.
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4
Mash the beans with a fork until they begin to form a paste (some can remain whole).
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5
Combine cheese, yogurt, scallions and cilantro in a small bowl.
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6
When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
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7
Heat a panini maker to high.
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8
***(No panini maker?
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9
See Stovetop Variation, below.
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10
)***
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11
Spread 1/3 cup of the bean mixture on each of 4 slices of bread.
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12
Top with a heaping tablespoon of the cheese mixture.
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13
Place 2 pepper halves over the cheese.
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14
Cover with the remaining slices of bread.
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15
Grill the sandwiches in the panini maker until golden brown and through, about 4 minutes.
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16
Cut in half and serve immediately.
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17
(Tips & Notes).
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18
**Note**: Dark green poblano peppers, smaller than a bell pepper but larger than a jalapeno, can be fiery or relatively mild; theres no way to tell until you taste them.
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19
Find them near other fresh peppers at most large supermarkets.
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20
Stovetop Variation: Place four 15-ounce cans and a medium skillet (not nonstick) by the stove.
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21
Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat.
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22
Place 2 sandwiches in the pan.
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23
Place the medium skillet on top of the sandwiches, then weight it down with the cans.
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24
Cook the sandwiches until golden on one side, about 2 minutes.
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25
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.
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26
Repeat with another 1 teaspoon oil and the remaining 2 sandwiches.
