Cook the bacon in a large nonstick pan until crispy. Drain on a paper towel. Wipe the inside of the skillet with a paper towel, but don’t wash it.

Take out the center doughy part of each roll to create a well. Brush the outside of each roll with the oil. Place the four bottom pieces on your work surface, oiled side down. Distribute the Crescenza evenly over these bottom pieces, followed by the
bacon, chiles, tomato, and goat cheese. Place the remaining four pieces of bread on top, oiled side up.

Heat your skillet over medium heat for 2 minutes. Arrange the sandwiches in the skillet (in batches if necessary) and press firmly with a spatula to flatten them slightly. Cover and cook for 3 to 4 minutes, or until the undersides are golden brown
in places and the Crescenza has begun to melt. Turn with the spatula, pressing very firmly. Cover, and cook for 2 to 3 minutes, or until the undersides are golden brown in places. Turn the sandwiches again, press with the spatula, and cook for 30 seconds to 1 minute, or until the cheese has melted completely. Enjoy!

By Laura Werlin