Wednesday, October 13, 2010

Roasted Red Pepper Sandwich

Just how delicious this lunch is in relation to its extremely low prep time is surprising - you could seriously slap this puppy together in two minutes before you run out of the house, and have a super tasty lunch to look forward to all morning! Roasted red peppers are a great item to keep around for last minute sandwiches. They keep well in the jar they're packaged in, but still have most of the nutrition of fresh red peppers.

The way I've made it, this has about two servings of cheese. If you want to cut back and just use one serving, bulk it up with some leafy greens - I think arugula would be great!

Grocery list
  • Bread (baguette or sub roll) - about 6 inches.
  • Cheese (brie, mozzarella, etc.) - 2 ounces
  • Roasted red peppers - 2 whole peppers, or several strips (I used Whole Foods 365 Organic brand)
  • Optional - pesto, mustard, basil leaves, arugula


Slice the peppers in half so they'll lay flat (if they've been packaged whole). I'd also suggest patting them dry with a paper towel if you're not going to eat this right away. It really only needs the peppers and cheese, but if you happen to have some basil or pesto on hand...well, just be careful not to eat the whole thing right there on the spot!

Yield: 1 serving
To bring:
sandwich bag

Questions about the cooking method? Please let me know in the comments!