Erik Kelley's Mexican Mole Grilled Cheese Sandwich

El Mole Boule –  “Colleen’s El Mole” bread made with Mexican chocolate and mole spices
Oaxacan Cheese – a white, semi-hard, cow’s milk cheese that originated in Oaxaca, Mexico
Roasted Poblano Peppers
Roasted Tomatillos

Recipe for El Mole Boule
2¾ c. + 2 tbl. flour
¼ c. cocoa powder, preferably Mayan
2 tbl. chili powder
1¼ tsp. salt
½ tsp. cumin
½2 tsp. garlic powder
¼ tsp. ground pepper
¼ tsp. active dry yeast
1½ c. cool water
Toast chili powder, cumin and pepper in a small skillet over medium heat until you smell the aroma of the spices.  Remove from heat and cool.
In a large bowl, mix all of the dry ingredients including the toasted spices.  Add water and mix well.  If it feels a little on the dry side add a little more water until the dough feels tacky. Cover bowl with plastic wrap and let rest for 12-24 hours.  It should double in size.
Place risen dough on a lightly floured surface and knead into a small ball, pinch the bottom.  Should take under 30 seconds.  Place dough, pinch side down on a flour covered tea towel.  Sprinkle top with a little flour and let rest for 1-2 hours.
Place a Dutch oven on the center rack of the oven.  Preheat oven to 500 degrees.
After the second rest, take the dough and put it in the Dutch oven, pinched side up and cover.  Bake for 30 minutes.  Take cover off Dutch oven and bake for an additional 15-30 minutes or until you have a deep brown color.  Remove and cool on a rack for one hour before eating.

Pre-roast the peppers and tomatillos
Sauté the peppers with the tomatillos in olive oil, add salt to taste and chill for one hour. These can be prepared the day before.
Slice the boule.
Sauté the boule in butter, layer on the cheese and peppers, and grill both sides.

Recipe by Erik Kelley, a three time Grilled Cheese Invitational (GCI) winner, and Norbert Wabnig, proprietor of The Cheese Store of Beverly Hills and a past GCI judge.