1. Preheat oven to 450°F. Cut peppers in half lengthwise; remove stems, seeds, and membranes.* Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast 15 minutes or until charred. Bring foil up around peppers and fold edges together to enclose. Let stand 15 minutes. Peel off and discard skins.

2. Meanwhile, in a 10-inch skillet cook sausage over medium-high heat until browned. Using a slotted spoon, drain on paper towels. Wipe out skillet.

3. Spread bottoms of rolls with mayonnaise. Fill rolls with pepper halves, sausage, and cheese.

4. In a 12-inch skillet melt 2 Tbsp. of the butter over medium heat. Add two of the sandwiches. Weight them down with the 10-inch skillet (add a few unopened cans of food to the top skillet). Cook 2 minutes or until golden. Turn sandwiches; replace skillet and food cans. Cook 2 minutes more or until golden and cheese is melted. Repeat with remaining butter and sandwiches.

*Tip

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.