2 tablespoons pomegranate molasses, plus more for dipping
Char poblano chile by laying over an open flame on your gas stove or placing under the broiler. Turn frequently until all sides are blackened and blistered, about 10-12 minutes. Transfer to a plate and cover with plastic wrap until cool enough to handle. Peel off charred skin and remove stem and seeds. Thinly slice.
Butter one side of each slice of bread. Divide cheese and chiles between the interiors of two slices of bread. Drizzle each sandwich with pomegranate molasses and top with remaining two slices of bread; butter side out.
Heat a large cast iron or heavy-bottomed frying pan over medium heat. Place sandwiches, butter side down in the frying pan. Once cheese starts to melt and the bottom is golden brown, flip and grill until other side is golden and cheese is fully melted. Cut in half and serve immediately with a little more pomegranate molasses for dipping, if desired.