Back when I was an undergraduate student in Spain, I fell in love with the roasted red peppers that would be swimming in fragrant olive oil, at every tapas bar in town. Ever since my mom converted my partner and me to vegetarianism earlier this year, each week I try to create one new recipe to see how it fits in with our lifestyle. Memories of Spain and those delicious peppers led me to create this recipe!
Back when I was an undergraduate student in Spain, I fell in love with the roasted red peppers that would be swimming in fragrant olive oil, at every tapas bar in town. Ever since my mom converted my partner and me to vegetarianism earlier this year, each week I try to create one new recipe to see how it fits in with our lifestyle. Memories of Spain and those delicious peppers led me to create this recipe!—SarahC
Roasted Red Peppers and Roasted Garlic
organic red pepper
For the Rest of the Sandwich
teaspoon freshly ground black pepper
teaspoon sea salt
6 thin slices
fresh basil, cut in chiffonade
tablespoons red onions, finely chopped
- Preheat oven to 450 degrees
- Thoroughly wash peppers
- Cut out the stem and seeds
- Grease a roasting pan (or a sturdy baking sheet) with 1 tablespoon of olive oil
- Thoroughly dry pepper halves, and place into pan, cut side down
- Remove a few of the dry layers of skin around the garlic, leaving the closest layers intact
- Cut the top of the garlic off, ensuring that each peg has been "opened"
- Place garlic onto a piece of foil, large enough to fully envelop it, and pour the remaining tablespoon of olive oil over the garlic
- Fold the foil up around the garlic and place into the roasting pan, away from the peppers
- Place pan into the oven, and allow to roast for 15 minutes
- After 15 minutes, check on peppers to see if they have began to brown. If so, allow to roast for another 10 minutes, or until there are more patches of dark brown/ black across the surface of the peppers, at which point, remove from oven and set aside to cool, allowing garlic to remain
- 10 minutes later, remove the garlic
- When cool, remove the skins of the pepper. In some areas you can use a teaspoon to coax the skin off. Fingers also work well. Once the skin is off, set aside.
- Place the mayo into a small mixing bowl.
- Add the honey, mustard powder, salt and pepper and mix
- Holding the garlic at the base (ensure that it is cool) squeeze the soft roasted pegs into the mayonnaise mixture.
- Using a fork, crush the garlic as much as possible
- Add the basil and stir
- If you have a panini maker or grill pan, begin heating it up
- Cut two sandwich-sized pieces of the ciabatta, keeping in mind the size of each slice of pepper
- Cut each piece in half to create a sandwich
- Spread the mayo mixture generously onto each slice, a little heavier on each bottom slice.
- Place 2 slices of mozzarella onto each bottom slice.
- Add the pepper over the cheese
- Top with onions and remaining cheese
- complete sandwiches by placing the top slice of bread
- Place sandwiches into panini maker of grill pan one at a time
- When the bread appears perfectly crisp and the inside of the sandwich has melted, you are ready to go!
- This recipe was entered in the contest for Your Best Recipe Using Fresh Basil