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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 425°F. Halve peppers lengthwise. Remove and discard stems, seeds and membranes. Place peppers, cut side down, on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skins are blistered and dark. Remove peppers and immediately wrap in foil or place in a new paper bag. Close tightly and let stand about 30 minutes. Peel peppers, discarding skin. Cut peppers into 1/4-inch wide strips; set aside.
In a large skillet cook chorizo (if using); remove and set aside. Add onion, and garlic to skillet and cook for 6 to 8 minutes or until meat is no longer pink and onion is tender (if not using chorizo, cook onion and garlic in 1 tablespoon canola oil). Stir in pepper strips. Stir in crema, oregano and salt. Remove from heat.
Cut bolillos (or French rolls) in half lengthwise. Brush tops and bottoms of rolls with 1 tablespoon canola oil. Sprinkle the cut side of each bread bottom with 1/4 cup shredded cheese. If using, split chorizo lengthwise and arrange on buns with pepper mix and more cheese. Spread 2 tablespoons of guacamole onto cut side of the bread tops. Add tops to sandwiches, guacamole side down.
Place sandwiches in a preheated panini grill or on a grill pan heated over medium heat, cooking in batches if necessary. Close grill or top sandwiches on grill pan with a baking sheet topped with a heavy skillet. Cook for 2 to 3 minutes in panini grill or 2 minutes per side on grill pan or until heated through and cheese is melted.