2 - 4roasted California chilescan be freshly roasted, or canned seeded and sliced
2 - 4slicescheddar cheesemild, medium or sharp, your choice
1 - 2teaspoonsbuttersoftened
¼ to ⅓cupfinely grated parmesan cheeseoptional, but good
Place the bread on a clean surface, layer one side with the roast beef, cover with the chilies and cheese. Close to make a sandwich.
Butter both outsides of the bread with the softened butter. Sprinkle one or both sides with the parmesan cheese.
Heat a skillet, grill pan or panini press to medium-high. Put the sandwiches on and cook until lightly browned (place a plate on the top if cooking in a skillet or griddle to form a press); when browned, turn and repeat on the other side. Cut in half and serve.
LindySez: If making this sandwich with the optional parmesan crust, it is best to make it in a flat-surfaced not ridged pan as this will keep the cheese evenly cooked on the outside of the bread.
Be sure the butter is well softened so it doesn't tear the bread when you spread it.