Roasted Pepper and Onion Sandwiches Recipe
- 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
- 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.
1 each: 542 calories, 23g fat (6g saturated fat), 22mg cholesterol, 978mg sodium, 65g carbohydrate (6g sugars, 4g fiber), 16g protein.
Reviews for Roasted Pepper and Onion Sandwiches
"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!"