I have been neglectful posting on the blog of late. It hasn’t been for lack of worthy subject matter, but rather, due to laziness and distraction with other interests.
A parcel containing 5 pounds of fresh Hatch, New Mexico chiles was delivered to our porch today. Faye had ordered them early in the spring. We have only ever seen this variety of chile pepper sold locally once, which is why we went to the trouble and expense of ordering them by mail.
The chiles arrived just when it was time to begin preparing lunch, so I put a few of the peppers under the broiler in the oven to roast for use in a sandwich. Enclosing the peppers in a paper bag immediately after roasting causes them to sweat, loosening their skins and making them easy to peel.
While the oven was still hot from roasting the peppers I toasted the French bread.
The toasted bread was spread with a mixture of cooked spinach, grated cheese and mayonnaise.
Sliced sweet onions were added.
Roasted, peeled and deseeded Hatch chiles were added.
I usually try to use cheese in moderation but this time I went all out, adding Swiss cheese,
… and Muenster.
On top of the cheese went the half sour pickles.
Next was spinach.
Finally, iceberg lettuce.
I am not capable of eating a sandwich from beginning to end without it falling apart, usually after the first few bites. Wrapping the sandwich in waxed paper helps hold it together.
With a full stomach I proceeded to roast the rest of the Hatch chiles.
I was glad to have help peeling and deseeding the roasted peppers.
I saved out a few of the fresh Hatch chiles for stuffing. The roasted ones went into the freezer.