Roasted Bell Pepper Open Face Sandwich

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Most times I enjoy everything that goes into cooking; spending time brainstorming, creating, and then preparing recipes.  However, there is something to a simple recipe.  A recipe that involves minimal prep work followed by one step of baking, roasting, simmering, etc.  This is one of those recipes.

Open Faced Pepper and Onion Sandwich 

  • 6 assorted bell peppers – cut into 1/4 – 1/2 inch strips
  • 1 red onion, thinly sliced
  • 3 tbsp olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp fresh thyme
  • 1/2 tbsp freshly chopped rosemary
  • 1 tsp salt & 1 tsp pepper
  • fresh bread of choice – I used ciabatta
  • Local, organic goat cheese *
  • Arugula
  1. Heat oil in a Dutch oven or large saucepan on medium heat.  Saute onion for about 7 minutes, until slightly translucent.  Toss in bell peppers.  Coat in oil.  Reduce heat to simmer and cover for 10  minutes.  Add in vinegar and spices.  Cook for another 20 minutes.
  2. Lightly brush bread slices with olive oil and toast.  Spread fresh cheese on bread and top with peppers and onion.  Top with fresh arugula and some pepper.  Serve and enjoy!

Image*If vegan, substitute the cheese for pesto or favorite herb spread

 

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