2ouncesdried chiles(about 6 chiles, I used pasilla peppers)
Coarse kosher salt
1tablespoonground coriander
2teaspoonscumin
1garlic clove
2tablespoonsolive oil
8slicessourdough bread
12slicesMonterey jack cheese
Instructions
Toast chiles in a dry skillet over medium heat for 1-2 minutes per side. Transfer to a large bowl and cover with boiling water. Allow the chiles to soak 30 minutes or until soft.
Drain the chiles, reserving the soaking liquid. Remove and discard the stems, seeds, and veins. If you want a spicier spread, keep some of the seeds and veins with the chiles. Transfer the chiles to the bowl of a food processor and add salt to taste, coriander, cumin, and garlic. Pulse until a smooth or slightly chunky paste forms, adding a few teaspoons of soaking liquid as necessary to thin it out.
In a small skillet over medium high heat, add the olive oil and cook the paste, stirring constantly, for 2 minutes. Remove from the heat.
Heat a panini press on medium high heat.
Assemble the sandwiches by spreading four slices of bread with the prepared harissa spread, then topping with three slices of cheese each and the remaining bread slices.
Drizzle the grill with oil, then arrange sandwiches (working in batches as necessary) and drizzle the top lightly with olive oil. Close the press and allow to cook until toasted and melty, about 5 minutes.