Roasted Red Pepper Sandwiches with Tapenade and Basil
- Prep Time -
- Cook Time -
- Serves 12
Recipe Provided By: Food & Wine
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1. Ingredients
- 5 large red bell peppers
- 2 garlic cloves, minced
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 3 ounces canned anchovy fillets, drained and minced
- Salt and freshly ground pepper
- 2 24-inch baguettes, halved lengthwise
- 1/3 cup black olive tapenade from a jar
- 20 basil leaves
Nutrition Info
Per Serving
- Calories: 253 kcal
- Carbohydrates: 44 g
- Dietary Fiber: 3 g
- Fat: 4 g
- Protein: 9 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking 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.
Yield: 12 servings
3. Still Hungry?
Over the past decade, young chefs throughout France, like Eme, have been inspired by the cooking of Provence. Although you won't see Eme's vegetable sandwich, made with baguette toasted on the grill, at cafes in Aix-en-Provence or Nice, the ingredients (olives, herbs, garlic and anchovies) are unmistakably southern. For a more substantial sandwich, add tuna or chicken.
Notes:
MAKE AHEAD
The marinated peppers can be refrigerated for up to 2 days.
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