INGREDIENTS
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2 poblano peppers, sliced
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1 onion, sliced
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2 Tablespoons olive oil
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½ teaspoon kosher salt
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½ teaspoon black pepper
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8 slices sourdough bread
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4 Tablespoons Challenge Butter, softened
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¼ cup mayonnaise
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2 avocados, sliced
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1 ⅓ cups shredded provolone