- 1 package of Sargento® Blends™ 4 Cheese Southwest Slices (I used 8 slices)
- 2 Anaheim or poblano chiles, roasted and peeled
- 2 Roma tomatoes, thinly sliced
- 2 tablespoons chopped cilantro
- 8 slices sourdough or multigrain bread
- 2 tablespoons butter, softened
- Assemble sandwiches by starting with one slice of cheese on each of the 4 pieces of bread
- Top one cheese with one-fourth of chiles, tomatoes and cilantro
- Top with remaining cheese and the second slice of bread
- Lightly spread outsides of sandwiches with butter
- Grill in a nonstick skillet or griddle over medium heat until golden brown, about 3 minutes each side.