Red Bell Pepper Grilled Sandwiches Recipe

From Dorothy McNett's Recipe Book.

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See Also: Dressings and Dips · Sauces and Marinades · Vegetable Dishes

Red Bell Pepper Grilled Sandwiches

From Dorothy McNett's recipes at First roast some wonderful red bell peppers and then create this great sauce to use to make sandwiches of any kind. Use more grilled vegetables or any cheeses, meats, etc. as desired. This is also good as a pasta sauce or served with cooked quinoa, etc.

3 large red peppers, roasted, peeled, and seeded
1/2 cup mashed cooked potatoes
2 tablespoons extra-virgin olive oil
1 large clove garlic, minced
1/2 teaspoon dried oregano, crumbled
1 tablespoon finely minced fresh basil
2 teaspoons good quality balsamic vinegar
1/3 teaspoon sea salt
3-4 pita breads, or firm whole wheat bread slices
olive oil or soft butter for brushing on the bread
lettuce leaves
slices of cooked vegetables, or your choice of sandwich meats (vegan or not, up to you!)
sprinkles of pumpkin seeds, or hemp seeds, other seeds and nuts as desired

Puree roasted and seeded peppers in food processor along with the mashed potatoes. In a small skillet, sauté the olive oil, garlic, and oregano 2 minutes, until fragrant but not browned. Add to the processor along with the basil, vinegar and salt. Process to a smooth puree and set aside. Spread each slice of bread with oil or butter. Heat a griddle or a large saute pan and grill the breads until warmed through and lightly browned. Place on serving plates. Arrange lettuce and vegetables and or meat slices over the bread and top with the warm sauce. Sprinkle with seeds. Serve. This sauce is also great served cold as a dipping sauce for bread sticks, or for brushing over toasted French bread slices. Be creative and enjoy!

Recipe created 1995-10-16.

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