Roasted Pepper and Onion Sandwiches Recipe
Roasted Pepper and Onion Sandwiches Recipe photo by Taste of Home

Roasted Pepper and Onion Sandwiches Recipe

Publisher Photo
Due to diet restrictions, I tried making sandwiches without meat. This sandwich turned out to be one of my favorites.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 4 servings

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

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.

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

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.

Reviews for Roasted Pepper and Onion Sandwiches

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MY REVIEW
Reviewed May. 29, 2012

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!

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