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Three Pepper Sandwiches w Mozzarella




Source of Recipe


Source: Cooking at a Glance - Vegetables & Grains


List of Ingredients




2 small red or orange peppers

2 small yellow or purple peppers

2 small green peppers

4 large slices sourdough bread

4 thin slices red (spanish) or sweet white onion

1 tablespoon bottled Italian salad dressing or 1 tablespoon olive oil mixed with 1/4 teaspoon dried oregano

6 oz mozzarella, Swiss, or mild melting cheese

2 tablespoons sliced pitted black olives



Recipe



Cut peppers in half; remove cores and seeds. Place halves, skin-side down, on an uncovered rack directly over medium-hot coals. Cook for
8-10 minutes, or 'til skins are evenly charred. (Or, preheat grill. Place halves, skin-side up, on an unheated rack of grill pan. Grill peppers 4-in. from the heat for 8-10 minutes.)


Remove peppers from heat. Place halves in a brown paper bag; close bag. Let stand for 10-15 minutes to steam off skins. When cool, remove and discard skin. Cut peppers into 1-inch-wide strips.


Place bread slices on barbecue or the unheated rack of a grill pan. Cook over medium-hot coals or grill 4 in from heat for 1-2 minutes per side, or till bread is toasted.


Arrange pepper strips on top of toasted bread. Top with a slice of onion. Drizzle each open sandwich with a few drops of the salad dressing. Top with cheese, cutting cheese as necessary to fit. Sprinkle olives over sandwiches. Cook over medium-hot coals or grill 4 in/10 cm from heat for about 2 minutes, or till the cheese is melted.