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1
Place the poblanos directly over the flame of a gas burner and cook, turning occasionally, until blackened on all sides, about 10 minutes.
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2
Alternatively, broil them, turning occasionally, until blackened on all sides, about 10 minutes.
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3
Transfer to a bowl, cover with plastic wrap, and set aside for 15 minutes.
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4
Peel the charred skin from the poblanos, discard the stems and seeds, and slice the peppers into 1/2-inch strips.
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5
In a frying pan over medium-high heat, warm the oil.
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6
Add the onion with a pinch of salt and saute, stirring, until browned, about 10 minutes.
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7
Stir in the poblanos.
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8
Meanwhile, in a small saucepan, stir together the refried beans and 1/4 cup of the salsa.
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9
Stir until warm.
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10
To assemble the sandwiches, spread the bean mixture evenly over the bottom halves of the rolls.
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11
Top with the poblano mixture, then sprinkle evenly with the cheese (you can melt the cheese under the broiler at this point if youd like).
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12
Dollop a little crema over the top, then add a drizzle of the remaining salsa, some cilantro, and the shredded lettuce.
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13
Spread the avocado slices evenly on the top half of the rolls.
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14
Close the sandwiches, pressing down to compress them.
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15
Serve as-is or toast in a panini press or in a hot oven for a few minutes if you like.
