Smoky Southwestern Grill

1. 1

   Roast peppers by preheating broiler, or over a burner of a gas stove.

2. 2

   Place chiles under broiler or hold one chile with tongs over gas burner flame.

3. 3

   Cook, turning frequently, until skin is charred all over.

4. 4

   Repeat with remaining chile.

5. 5

   Place chiles in resealable plastic bag and set aside 20 minutes.

6. 6

   With small sharp knife scrape off charred skin, cut off stems, then cut chiles into 1/2-inch wide strips.

7. 7

   Set aside.

8. 8

   In large non-stick skillet cook bacon over medium-high heat'til crispy.

9. 9

   Drain on paper towels.

10. 10

    Wipe skillet but don't wash it.

11. 11

    To assemble, pull out some of the center of each roll to create a well.

12. 12

    Brush the outside of each roll half with the oil.

13. 13

    Place bottom 4 pieces on work surface, oiled side dow.

14. 14

    Distribute mozzarella evenly over these pieces, followed by bacon, chiles, goat cheese and tomatoes.

15. 15

    Place remaining 4 pieces of rolls on top, oiled side up.

16. 16

    Using same skillet as before, heat skillet over medium heat 2 minutes.

17. 17

    Place sandwiches in skillet (in batches if necessary) and press firmly with spatula to flatten them slightly.

18. 18

    Cover and cook 3-4 minutes, or'til undersides are golden brown in places and mozzarella has begun to melt.

19. 19

    Uncover and turn sandwiches with spatula, pressing very firmly.

20. 20

    Cover and cook 2-3 minutes, or'til tops are golden brown in places.

21. 21

    Turn sandwiches again, press with spatula, and cook 30 seconds to 1 minutes'til mozzarella has melted completely.

* Per serving · 4 servings · Values may vary.