ROASTED RED PEPPER SANDWICH W/ VEGAN MOZZARELLA & PESTO.
By 
| Prep Time | 15 |
| Cook Time | 25 |
| Servings |
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Ingredients
- 3 med/large red bell peppers
- 8 slices bakery-style bread (or any sturdy type of bread)
- 1/4 cup zucchini pesto (or your favorite pesto)
- 10-12 slices vegan mozzarella cheese , more if preferred
- Himalayan salt , to taste (or any salt)
- Fresh cracked pepper , to taste
Ingredients
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Instructions
- Position oven rack to the highest position and turn on the broiler. Line a baking sheet with foil. Place whole peppers on the sheet about 2 inches apart
- Broil in the oven until skin starts to blister and blacken. Using tongs, rotate peppers a quarter turn until all sides are charred, about 3-5 minutes each side. The peppers should be slightly collapsed and soft. The whole process should take about 15-20 minutes.
- Remove from the oven and place peppers on a cutting board. Cover peppers with a large bowl or pot to steam them, about 10-15 minutes.
- When peppers are cool enough to handle, slice them vertically, and spread them open to make a long strip. Remove the stem and seeds. Flip the pepper over and remove charred skin. It should peel off easily. Cut peppers into 3/4-inch strips and sprinkle with salt & pepper. Set aside.
- Spread about 2-3 teaspoons of pesto onto the 8 slices of bread. Divide the pepper strips onto 4 slices of bread, then top with the mozzarella slices. Close sandwiches and cut diagonal. Serve and enjoy!