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Sandwich, Bell Pepper-Stuffed (P, TNT)
Source: The ORT Florida cookbook: Chef's Escort, my version
Serves: 2 or more depending on how you cut the sandwiches

1 baguette, sliced in two lengthwise pieces, removing some of the bread from the cut sides to make room for the stuffing ingredients
1/4 cup olive oil
1 clove garlic, crushed
1 15-oz. package Fontina or Provolone Cheese (or your favorite), shredded
2 11-or-12-ounce jars roasted red peppers in oil, drained, rinsed and sliced or diced
48 leaves fresh basil

Combine the oil and garlic. Lightly brush some of the mixture on a baking sheet lined with aluminum foil or nonstick baking sheets. Place the two baguette sides, cut sides up on the prepared baking sheet.

Spoon 1/4 of the cheese into each, pressing slightly. Top with the roasted peppers, trimming to fit if necessary. Then top with the remaining cheese. Divide the basil leaves equally on each bread half. Brush the tops with the remaining oil mixture.

Bake at a preheated 425°F for about 10 minutes or until the cheese is melted. Serve hot or at room temperature. Enjoy.

Posted by Elena Eder

Nutritional Info Per Serving: N/A