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Roasted Pepper and Onion Sandwiches

 Roasted Pepper and Onion Sandwiches
Due to diet restrictions, I tried making sandwiches without meat. This sandwich turned out to be one of my favorites.
4 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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

2 of 2

Roasted Pepper and Onion Sandwiches (continued)

Directions (continued)

  • 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.