Roasted Pepper and Onion Sandwiches |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Due to diet restrictions, I tried making sandwiches without meat. This sandwich turned out to be one of my favorites. Ingredients:
8 onion slices (1/4 inch thick) |
1/4 cup olive oil |
1/4 cup red wine vinegar |
4 teaspoons chopped fresh oregano or 1 teaspoon dried oregano |
2 garlic cloves, minced |
4 jars (7 ounces each) roasted red peppers, drained |
1 loaf (1 pound) french bread |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Place onion slices in a 13-in. x 9-in. baking pan. In a small bowl, whisk the oil, vinegar, oregano and garlic; brush half over the onions. Set remaining dressing aside.
2. Bake onions, uncovered, at 375° for 10 minutes or until tender. Add red peppers; bake 10 minutes longer or until heated through. Meanwhile, slice bread in half lengthwise, then cut into fourths. Carefully hollow out bottom of loaf, leaving 1/2-in. shells (discard removed bread or save for another use).
3. Place bread, cut side up, on a baking sheet. Broil 4 in. from the heat for 1 minute or until toasted. Layer with onions, red peppers and cheese on bottom halves of bread. Drizzle with remaining dressing. Broil 4 in. from the heat for 4 minutes or until cheese is melted. Top with remaining bread. Yield: 4 servings.
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