Roastedpepperandmozzarellasandwichwithbasilpuree Recipes

Steps:

• 1. In a medium bowl, combine the first four ingredients (including the bocconcini's or mozzarella's marinade).
• 2. Fill the baguette with the mixture.
• 3. Close the baguette and wrap it tightly in waxed paper, then in aluminum foil.
• 4. Place the sandwich at the bottom of the cooler so the weight of the other contents compresses the sandwich and allows the juices to soak into the bread.

Steps:

• Slice the ciabatta in half horizontally. Evenly spread olive tapenade on the cut side of each half. Arrange the mozzarella and roasted red pepper slices evenly on bottom half of the bread. Season with salt to taste, and drizzle with some extra-virgin olive oil. Put the other half of the loaf on top.
• Using a serrated knife, slice the loaf in half lengthwise. Then cut each half into six smaller sandwiches to make a total of 12 sandwiches. Arrange the sandwiches on a serving platter and serve.
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Steps:

• Preheat broiler.
• In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes. Transfer peppers to a bowl and let steam, covered, until cool. Starting at blossom end, peel peppers and discard stems, seeds and ribs. Cut peppers into thirds. Peppers may be made 3 days ahead and chilled, covered. Drain peppers before using.
• Preheat oven to 450°F.
• Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.
• In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley.
• On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper.

Steps:

• Preheat oven to 350*.
• Rub mushrooms with olive oil and vinegar.
• Season with salt and pepper.
• Place mushrooms flesh side down on a baking tray and roast for 10-12 minutes, or until soft.
• Thinly slice mushrooms once cooled.
• Do not turn off oven.
• Spread pesto on all 8 pieces of bread.
• Divide mozzarella on 4 pieces of bread.
• Put tomato slices on top of cheese.
• Place portobello slices on top of tomato and put remaining 4 slices of bread on top to complete sandwiches.
• Heat a medium nonstick skillet over medium heat.
• Melt margarine.
• Add sandwiches, two at a time, and cook until browned on one side (place a heavy object on each sandwich to help it brown evenly).
• Turn over and brown the other side.
• Each side should take 2-3 minutes to brown.
• Place sandwiches on a baking sheet and finish cooking in the oven for 5 minutes.
• Enjoy!

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering.
• Add the pepper strips and sauté until lightly browned at the edges and beginning to soften, about 5 minutes.
• Reduce the heat to medium low, stir in the minced garlic, cover and continue cooking until soft, about 8 minutes longer, stirring occasionally. Season with salt and pepper to taste; remove from heat and stir in the vinegar.
• Grill the bread over a medium heat, turning once, until golden brown on both sides, 1 to 2 minutes.
• Place the toast slices on a large platter, rub the peeled garlic over the tops, and brush with the remaining olive oil.
• Place a few slices of mozzarella cheese on each toast. Cover with a portion of the sautéed peppers, the top with a sprinkling of basil.
• Serve immediately.

Steps:

• Preheat broiler if manufacturer directs. Cut each pepper lengthwise in half; discard stem and seeds. Arrange peppers, cut-side down, in 15 1/2" by 10 1/2" jelly-roll pan. Place jelly-roll pan in broiler at closest position to source of heat and broil peppers 15 minutes or until charred and blistered. Turn peppers and broil 5 minutes longer.
• Remove peppers to clean brown paper bag; fold top of bag over to seal it, and let stand at room temperature 15 minutes (keeping peppers in bag to steam makes them easier to peel). Remove peppers from bag and peel off skin. Cut each pepper half lengthwise into thirds.
• In blender or food processor with knife blade attached, blend olive oil, basil, and salt until almost smooth.
• Cut French-bread loaf horizontally in half. Remove and discard some soft bread from each half. Evenly spread basil mixture on cut side of both halves. Arrange mozzarella cheese slices on bottom half of loaf; top with roasted peppers. Replace top half of loaf.

Steps:

• Heat broiler, with rack 6 inches from heat. Cut peppers in half through the stem; discard stems, ribs, and seeds. Place peppers cut side down on a rimmed baking sheet.
• Roast peppers under the broiler until skins are charred, rotating baking sheet occasionally to cook evenly, about 10 minutes. Transfer peppers to a bowl, and cover with plastic wrap. Let steam until cool enough to handle, about 10 minutes.
• Using a paper towel, rub peppers to remove blackened skin, and discard. Cut peppers into strips, and place in a clean bowl. Pour over strips any accumulated juice from other bowl. Add oil, vinegar, garlic, and basil; season with salt and pepper. Toss to combine. Serve warm or at room temperature.