Roasted Red Pepper Sandwiches With Tapenade and Basil
Roasted Red Pepper Sandwiches With Tapenade and Basil
From Food and Wine
Ingredients
- 5 large red bell peppers
2 garlic cloves, minced
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 can anchovy fillets (3 ounces), drained and minced
Salt and freshly ground pepper
Two 24-inch baguettes, halved lengthwise
1/3 cup black olive tapenade from a jar
20 basil leaves
Directions
- Roast the red peppers over a gas flame until charred all over. Transfer the peppers to a bowl and let cool.
- Discard the skin and seeds and quarter the peppers. In a bowl, toss the peppers with the garlic, thyme, rosemary and about one-fourth of the anchovies and season with salt and pepper. Refrigerate the red peppers overnight.
- Light a grill. Toast the baguettes over a hot fire, cut sides down. Spread the bottom halves of the baguettes with the tapenade.
- Top with the marinated peppers and their juices, basil leaves and the remaining anchovies. Close the sandwiches and cut into 12 pieces. Wrap in napkins; serve.
Serves 12.
Make Ahead: The marinated peppers can be refrigerated for up to 2 days.
Information
- Category
- Main Dishes, Sandwiches
- Cuisine
- Mediterranean/Middle Eastern
