Grilled roasted pepper sandwich
This is my absolute favorite of all sandwiches. It's hearty and filling and you can add a small salad or a light soup to make a meal of it.
Over the years I have made this for friends and family and despite being a simple recipe, it has always been quite well liked.
It's a quick recipe provided you have the peppers already roasted and ready to go. Here's how to do it. If you don't have the time or inclination to go through the added hassle, you can buy them in a jar. I am all for convenience.
Any kind of bread that hold up to grilling.
(Sturdier rustic or whole grain breads are best suited. Here I am using slices homemade whole wheat olive and sun-dried tomato loaf.)
A handful of basil leaves
1/2 a roasted peppers of any color
1 tsp mayonnaise (vegannaise if you choose)
1 tsp sriracha sauce (optional)
(I know it's crazy but it works!)
Feta or goat cheese (Using swiss in the pics but not preferred)
1 tsp extra virgin olive oil
Salt to taste
Pepper to taste
- Spread the slices of bread with mayo and sriracha.
- Pile with the chopped roasted peppers, basil and cheese
- Close the sandwich and apply the olive oil to the outsides of both slices
- Grill on a pan (a cast iron pan gives best results for any grilling) pressing down on both sides turn by turn. Use the grill press in you have to create beautiful cross marks.
Enjoy without further ado!