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1
Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes.
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2
Place into a bowl and cover with plastic wrap to loosen the skin, about 5 minutes.
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3
When cooled, peel off the blackened outer skin.
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4
Slice into thin strips, and then into 1-inch pieces.
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5
Cook the mushrooms in a medium skillet over medium-high heat with the olive oil.
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6
When almost softened, about 3 minutes, season with salt and pepper.
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7
Reserve.
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8
Lay out 4 slices of the bread on a work surface.
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9
Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese.
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10
Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches.
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11
Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
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12
Place 2 sandwiches into a medium skillet over medium heat.
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13
Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes.
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14
Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more.
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15
Repeat with the remaining sandwiches.
