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The Havana

1 pasilla pepper, stemmed and seeded

2 tablespoons California butter, softened

8 (1/2-inch thick) slices rustic French bread, cut on the diagonal to make slightly larger

4 to 6 oz. California Monterey Jack cheese, thinly sliced

4 oz. thinly sliced ham

1/2 ripe mango, peeled and thinly sliced


Cut pepper into 4 long strips and place skin side up on a foil-lined baking sheet. Broil for 3 minutes or until skin is blackened; bring up sides of foil to enclose and set aside for 5 minutes. Remove skin and cut pepper into thin strips. Butter one side of each bread slice and place buttered side down on a cutting board. Top half the bread with cheese, pepper, ham and mango; close sandwiches. Cook in a large skillet over medium heat for 5 minutes on each side or until bread is golden brown and cheese is melted, tenting with foil after turning.

Makes 4 servings.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,