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To roast the peppers:
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Preheat the broiler.
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Place the chiles under the broiler and cook, turning frequently until skin is charred all over.
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Repeat with all chiles.
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Place the chiles in a ziplock bag and set aside for 20 minutes.
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Using a small sharp knife, scrape off the charred skin, cut off the stems and then cut the chiles into 1/2 inch wide strips.
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Set aside.
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Meanwhile, in a large nonskillet, cook the bacon over medium heat until crispy.
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Drain on paper towels.
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Wipe the skillet with a paper towel but do not wash it.
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To assemble:.
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Pull out some of the center of each roll to create a well.
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Brush the outside of each roll with olive oil.
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Place the bottom pieces oil-side down.
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Place the mozzarella evenly over these pieces, followed by the bacon, chiles, slices of tomato, and goat cheese.
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Place the remaining 4 pieces of read on top, oiled side up.
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Stovetop method:.
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heat the same skillet over medium heat for 2 minutes.
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Put the sandwiches in the skillet and press firmly with a spatula to flatten them slightly.
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Cover and cook for 3 minutes, or until the bottoms are lightly browned and the mozzarella has begun to melt.
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Uncover and then turn the sandwiches over, again pressing down firmly with the spatula.
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Cover and cook for another 3 minutes.
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Uncover and turn them over again and cook for another minute.
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You can also use the sandwich maker or panini grill, just follow the manufacturer's instructions.
