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Roast the poblano chiles over an open flame or under the broiler until the skin is charred.
Place the charred chiles in a bowl, cover with plastic wrap and allow them to steam to make peeling easier.
Peel, seed and thinly slice the chiles.
In a large skillet, heat the olive oil over medium-high heat.
Add the mushrooms, chipotle puree, and a pinch of salt.
Cook, stirring occasionally until the mushrooms are golden brown, about 8 minutes.
Remove from the heat and let cool slightly.
Spread butter on one side of each bread slice.
Layer 4 of the bread slices with cheese, the mushroom mixture, poblano slices, and more cheese.
Top with the remaining bread slices, buttered-side up.
Heat a large cast-iron skillet or griddle over medium heat.
Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is golden brown and the cheese is melted, about 3 minutes per side.
Serve hot and enjoy!