Roast Beef and Two-Chile Grilled Cheese on Onion Rolls

Ingredients

• 1 tablespoon chipotles in adobo canned minced ( 4)
• 4  pepper flakes dried split green with paper towels canned seeded
• 0.3 cup mayonnaise 
• 2 tsp olive oil 
• 4  onion rolls 
• 0.5 pound pepper jack cheese thinly sliced
• 0.5 pound pan drippings from roast beef preferably thinly sliced

Equipment

• frying pan
• grill
• serrated knife
• panini press

Directions

1. Stir together mayonnaise and chipotles and set aside.
2. Preheat a panini press* to 350 (medium heat).
3. Brush the outsides of rolls with oil. Split rolls.
4. Spread bottom halves with 1 1/2 tsp. chipotle mayo each, then top each with 2 slices cheese; 2 or 3 slices roast beef; 1 chile, opened up flat; and 2 more slices cheese.
5. Spread top halves of rolls with 1 1/2 tsp. chipotle mayo each and place on tops of sandwiches. Grill sandwiches 2 at a time until crisp and bubbling, 3 to 4 minutes. Repeat with remaining 2 sandwiches.
6. Let sandwiches cool slightly, then slice with a serrated knife and serve.
7. *If you don't have a panini press, use two pans to achieve the same effect: Cook your sandwiches in a frying pan or cast iron skillet and weight them with a heated cast iron skillet.