Roasted Red Pepper Sandwich w/ Vegan Mozzarella & Pesto
This Roasted Red Pepper Sandwich is built with three layers of deliciousness...creamy vegan mozzarella, cheesy pesto & smoky-sweet peppers.
Nutrition Facts
Ingredients
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.
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Continue Reading at Veganhuggs →Chef's Notes
* You can make this sandwich with jarred roasted peppers, but the flavor won't be the same as fresh roasted peppers. Still delicious though.
* If you don't have time to make the vegan mozzarella cheese, you can buy store-bought cheese. I really like Miyoko's Vegan Mozzarella
* If you aren't a fan of pesto, you can sprinkle the peppers with garlic powder, then brush the bread with olive oil and drizzle with balsamic glaze.
* This recipe yields about 4-5 sandwiches, depending on the size of your bread.
* I love leftovers, so I usually roast a few extra bell peppers. They will keep in the fridge for 3-4 days. I usually have leftover pesto and mozzarella cheese, so the peppers will come in handy for more tasty sandwiches.
* Prep/cook time doesn't include the mozzarella & pesto recipe.
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Reviews from the Original Source
This was the best sandwich I’ve ever had! It was a bit of work but so worth it. Now I have enough to make sandwiches all week. Thank you!
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