Roasted Red Pepper Sandwiches with Tapenade and Basil

Name: Roasted Red Pepper Sandwiches with Tapenade and Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 24-inch baguettes, halved lengthwise; 20 basil leaves; 85 grams can anchovy fillets , drained and minced; 2 garlic cloves, minced; 79 milliliters black olive tapenade from a jar; 5 larges red bell peppers; 2 teaspoons chopped rosemary; 12 servings Salt and freshly ground pepper; 2 teaspoons chopped thyme

Roasted Red Pepper Sandwiches with Tapenade and Basil is a dairy free and pescatarian recipe with 12 servings. One serving contains 150 calories, 6g of protein, and 3g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up garlic cloves, thyme, olive tapenade from a jar, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Roast the red peppers over a gas flame until charred all over.

Ingredients you will need

Red Pepper

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.

Ingredients you will need

Salt And Pepper

Red Pepper

Anchovies

Rosemary

Peppers

Garlic

Seeds

Thyme

Equipment you will use

Bowl

Light a grill. Toast the baguettes over a hot fire, cut sides down.

Ingredients you will need

Baguette

Toast

Equipment you will use

Grill

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.

Ingredients you will need

Fresh Basil