Ingredients
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2
medium Yukon Gold potatoes (1 pound), sliced 1/4-inch thick
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4
red bell peppers, cut into planks
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1 tablespoon
olive oil
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Kosher salt and freshly ground black pepper
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1/2 cup
mayonnaise
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1
garlic clove, finely grated
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1/2 teaspoon
white-wine vinegar
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1 teaspoon
smoked paprika
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4 tablespoons
butter, room temperature
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4
sandwich buns, split
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1
plum tomato, halved
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4 ounces
Manchego, sliced
Directions
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Preheat grill or grill pan to medium-high. Fill a medium saucepan to a depth of 2 inches to a boil over high heat. Arrange potatoes in a steamer basket and set the basket in the saucepan. Cover and steam the potatoes until crisp-tender, about 5 minutes.
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Meanwhile, stir together mayonnaise, garlic, vinegar and paprika in a large bowl; season with salt and pepper. Butter the cut sides of sandwich buns. Toss bell pepper with oil and season with salt and pepper.
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Toss cooked potatoes with paprika mayonnaise until coated. Lightly oil grill grates; add potatoes and bell pepper to the grill. Cook potatoes and bell pepper until tender and charred, turning once, about 8 minutes. Add sandwich buns, buttered-side down, to grill to char, 2 minutes.
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Rub cut side of bottom bun with cut tomato. Make sandwiches out of peppers, grilled potatoes and sliced Manchego.
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.
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