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1
Roast peppers by preheating broiler, or over a burner of a gas stove.
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2
Place chiles under broiler or hold one chile with tongs over gas burner flame.
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3
Cook, turning frequently, until skin is charred all over.
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4
Repeat with remaining chile.
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5
Place chiles in resealable plastic bag and set aside 20 minutes.
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6
With small sharp knife scrape off charred skin, cut off stems, then cut chiles into 1/2-inch wide strips.
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7
Set aside.
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8
In large non-stick skillet cook bacon over medium-high heat'til crispy.
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9
Drain on paper towels.
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10
Wipe skillet but don't wash it.
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11
To assemble, pull out some of the center of each roll to create a well.
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12
Brush the outside of each roll half with the oil.
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13
Place bottom 4 pieces on work surface, oiled side dow.
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14
Distribute mozzarella evenly over these pieces, followed by bacon, chiles, goat cheese and tomatoes.
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15
Place remaining 4 pieces of rolls on top, oiled side up.
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16
Using same skillet as before, heat skillet over medium heat 2 minutes.
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17
Place sandwiches in skillet (in batches if necessary) and press firmly with spatula to flatten them slightly.
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18
Cover and cook 3-4 minutes, or'til undersides are golden brown in places and mozzarella has begun to melt.
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19
Uncover and turn sandwiches with spatula, pressing very firmly.
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20
Cover and cook 2-3 minutes, or'til tops are golden brown in places.
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21
Turn sandwiches again, press with spatula, and cook 30 seconds to 1 minutes'til mozzarella has melted completely.
