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