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Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Roasted Red Pepper & Mozzarella Sandwiches with Arugula Pesto

INGREDIENTS 1 large red pepper 1 large loaf ciabatta bread, cut in quarters and then halved lengthwise 1/4 cup Arugula Pesto ** (Instructions found on source link but any pesto will do!) 1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices Olive oil   INSTRUCTIONS Preheat oven to 500ºF (broil). Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper (use oven mitts!). Let the pepper steam in the foil for 10 minutes. Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips. Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil—they're done after assembling.) Heat a grill pan or griddle over medium heat. Flip the sandwiches over and place them on the grill pan oiled-side down, then brush the other side of the sandwich with oil. Use a spatula to press the sandwiches down slightly, but don't press too hard or you'll have a mess of mozzarella everywhere! Cook 5-8 minutes on each side, or until golden brown.  

INGREDIENTS

1 large red pepper

1 large loaf ciabatta bread, cut in quarters and then halved lengthwise

1/4 cup Arugula Pesto ** (Instructions found on source link but any pesto will do!)

1 (8-ounce) ball fresh mozzarella cheese, cut into 8 slices

Olive oil

 

INSTRUCTIONS

Preheat oven to 500ºF (broil).

Line a small baking sheet with foil. Put the pepper on the baking sheet and broil until the skin is beginning to char, using tongs to turn occasionally, about 10 minutes. Remove the baking sheet from the oven and wrap the foil around the pepper (use oven mitts!). Let the pepper steam in the foil for 10 minutes.

Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, pull out the seeds, and discard them. Cut the rest of the pepper into thick strips.

Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then place the mozzarella slices on top of the pepper strips. Top with the remaining slices of bread and brush the tops with olive oil. (If you're going to serve the sandwiches cold, don't brush them with oil—they're done after assembling.)

Heat a grill pan or griddle over medium heat. Flip the sandwiches over and place them on the grill pan oiled-side down, then brush the other side of the sandwich with oil. Use a spatula to press the sandwiches down slightly, but don't press too hard or you'll have a mess of mozzarella everywhere! Cook 5-8 minutes on each side, or until golden brown.

 

Source: http://ohmyveggies.com/roasted-red-pepper-...