The best hot cheese sandwich ever

Ingredients:

• 4 poblano or Anaheim peppers (or you can use pickled chili peppers)
• 1/4 cup white vinegar 5%
• Half a red onion, thinly sliced
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 8 slices of rye bread
• 12 slices provolone cheese
• 2 ripe tomatoes, chopped
• 8 slices of cheddar
• 110 g softened butter

Preparation:

1. First, roast the peppers over a gas stove (or in the oven on the grill setting if using fresh peppers) until the skins are completely blackened. Once the peppers are browned on all sides, place them in a plastic bag. Seal the bag and let them steam inside and cool.
2. Then, pour vinegar over the chopped red onion and let it sit for a while. This will soften the onion and give it a sweeter flavor.
3. Finally, prepare the special sauce: Mix mayonnaise and Dijon mustard in equal proportions. Everything ingenious is simple!
4. When you're ready to assemble the sandwiches, peel the blackened skins off the peppers. Scrape out the seeds, leaving only large chunks of fried green chili.
5. Sandwich. Spread 2 slices of rye bread generously with the special sauce. Top with 2 slices of provolone, 2 slices of tomato, 2 slices of cheddar... a thick layer of roasted chili pepper... a few slices of red onion... and another slice of provolone to hold it all together.
6. Top with another slice of bread and grease the outside well with butter.
7. Toast the sandwich in a skillet over medium-low heat until the cheese is completely melted. Be careful not to burn the bread!