Red Pepper Sandwich
This is one of those flavor combinations where the results are greater than the sum of its parts. With a few grilled vegetables and cheese on toasted bread, this sandwich hits all the parts of the palate.
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Servings: 6 sandwiches
Ingredients
- 12 slices gluten free sandwich bread
- 1 tbsp olive oil
- 2 red bell peppers sliced
- 1 sweet onion sliced
- 6 crimini mushrooms sliced
- 1 cup shredded cheddar cheese
- 6 tbsp butter
For The Red Pepper Aioli
- 1 red bell pepper
- 4 cloves roasted garlic
- 1 cup maynaise
- 1 tsp Magical Seasoning Mix
- 1 tbsp assorted fresh herbs, finely chopped rosemary, oregano, thyme
Instructions
- Heat a skillet with olive oil and sautee the red bell peppers, onions, and mushrooms.
- Add the cheese to the vegetables and mix until melted.
- Butter one side of each slice of bread and full the sandwiches with the cheese and vegetable mixture. Grill in a pan until the bread is carmelized.
- Make the aioli by adding all the ingredients to a blender and blending until smooth.
- Open the sandwiches and add the aioli, then serve.
Notes
- Gluten free bread ranges in size dramatically so you may need more or less filling and aioli for each. Judge how much each sandwich should have based on how the sandwich reacts.
- The bread I used on the food cart and in the picture was gluten free Challah bread from a local bakery. Unfortunately, it is not available nationwide. Use the best sandwich bread you can find in your area.
