Instructions

• Make the green harissa: char 2 green Anaheim peppers (or 1 poblano) over a gas burner or under a broiler until the skin is blackened all over. Transfer the hot peppers to a bowl and cover with a towel or plastic wrap; let steam for 10 minutes.
• After steaming, peel off and discard the blackened skins, slice off and discard the stems, and remove the seeds. Roughly chop the peeled peppers.
• Into a food processor add the chopped peppers, 2 garlic cloves, 2 tablespoons lemon juice, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon sea salt, 1/2 teaspoon honey or maple syrup, 3/4 cup cilantro, 1/4 cup pepitas, and a few grinds of freshly ground black pepper. Pulse until combined.
• With the processor running, drizzle in 2 tablespoons extra-virgin olive oil and process until the mixture is smooth. Taste and adjust only by adding more black pepper if desired.
• Assemble the sandwiches: spread the green harissa evenly on the inside of all 8 sourdough bread slices. Divide a few handfuls of spinach leaves among 4 bottom slices, then divide 2 to 3 cups grated Havarti evenly over the spinach. Top with the remaining 4 bread slices, harissa side down, to form 4 sandwiches.
• Preheat a cast-iron skillet or heavy grill pan over medium heat. Brush the outside of each sandwich with extra-virgin oil.
• Grill the sandwiches, 1 or 2 at a time depending on pan size, until the bread is golden brown and the cheese is melted, about 3–5 minutes per side. Flip once, pressing gently with a spatula as needed for even contact and melting.
• Remove sandwiches from the pan, let rest for 1 minute, then slice and serve.