Eight 1/3- to 1/2-inch-thick slices Rye or Wheat bread, sliced on the diagonal
8 slices Monterey Jack cheese (about 6 ounces)
1 tablespoon chipotle in adobo puree
Connacht Gold Half Fat Butter
Roast the poblano chilies under the grill until charred all over, turning as necessary, about 8 minutes. Place into a bowl and cover with plastic wrap to loosen the skin, about 5 minutes. Once they are cooled, peel off the blackened outer skin. Slice into thin strips, and then into 1-inch pieces.
Cook the mushrooms in a medium skillet over medium-high heat with the olive oil. When almost softened, after about 3 minutes, season with salt and pepper. Put to one side.
Lay out 4 slices of the bread on a work surface. Butter each slice with Connacht Gold Half Fat Butter. Layer each with 1 slice of cheese, about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese. Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches.
Place 2 sandwiches into a medium frying pan over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.