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Roasted Pepper and Onion Sandwiches Recipe

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Due to diet restrictions, I tried making sandwiches without meat. This sandwich turned out to be one of my favorites.

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Roasted Pepper and Onion Sandwiches Recipe

Prep: 15 min. Bake: 20 min.

Yield: 4 Servings

15 20 35

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

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.
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).
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.

Nutritional Facts 1 serving (1 each) equals 542 calories, 23 g fat (6 g saturated fat), 22 mg cholesterol, 978 mg sodium, 65 g carbohydrate, 4 g fiber, 16 g protein.

Originally published as Roasted Pepper and Onion Sandwiches in Country Extra July 2000, p51

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Reviews for Roasted Pepper and Onion Sandwiches (1)

Roasted Pepper and Onion Sandwiches

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Reviewed on May. 29, 2012 by Montgomery77

Oh my goodness, this was absolutely delicious! I ate it for three meals straight, I couldn't get enough of it. This recipe is easy and fun to tweak too - once I added feta and fresh baby spinach, which went well with the original ingredients. Next time I will try adding sliced tomato and fresh basil. As a vegetarian, I thank you so much for contributing this fabulous recipe!