1/1 Photo of Roasted Pepper and Mozzarella Sandwich With Basil Puree
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Found on dlish.com. Haven't tried it yet, but hopefully soon!
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- 1Preheat broiler if manufacturer directs. Cut each pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut-side down, in 15 1/2" by 10 1/2" jelly-roll pan. Place jelly-roll pan in broiler at closest position to source of heat and broil peppers 15 minutes or until charred and blistered. Turn peppers and broil 5 minutes longer.
- 2Remove peppers to clean brown paper bag; fold top of bag over to seal it, and let stand at room temperature 15 minutes (keeping peppers in bag to steam makes them easier to peel). Remove peppers from bag and peel off skin. Cut each pepper half lengthwise into thirds.
- 3In blender or food processor with knife blade attached, blend olive oil, basil, and salt until almost smooth.
- 4Cut French-bread loaf horizontally in half. Remove and discard some soft bread from each half. Evenly spread basil mixture on cut side of both halves. Arrange mozzarella cheese slices on bottom half of loaf; top with roasted peppers. Replace top half of loaf.
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Nutritional Facts for Roasted Pepper and Mozzarella Sandwich With Basil Puree
Serving Size: 1 (64 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 132.0
- Calories from Fat 98
- Total Fat 10.9 g
- Saturated Fat 4.3 g
- Cholesterol 22.4 mg
- Sodium 251.1 mg
- Total Carbohydrate 2.2 g
- Dietary Fiber 0.6 g
- Sugars 1.2 g
- Protein 6.6 g