Roasted Pepper and Onion Sandwiches Recipe

5 1 1
Roasted Pepper and Onion Sandwiches Recipe
Roasted Pepper and Onion Sandwiches Recipe photo by Taste of Home
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Roasted Pepper and Onion Sandwiches Recipe

Read Reviews
5 1 1
Publisher Photo
Due to diet restrictions, I tried making sandwiches without meat. This sandwich turned out to be one of my favorites.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 8 onion slices (1/4 inch thick)
  • 1/4 cup olive or vegetable oil
  • 1/4 cup cider or 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 mozzarella cheese

Directions

Place onion slices in a 13-in. x 9-in. baking pan. Combine 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 onions, red peppers and mozzarella 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 each: 542 calories, 23g fat (6g saturated fat), 22mg cholesterol, 978mg sodium, 65g carbohydrate (6g sugars, 4g fiber), 16g protein.

  • 8 onion slices (1/4 inch thick)
  • 1/4 cup olive or vegetable oil
  • 1/4 cup cider or 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 mozzarella cheese
  1. Place onion slices in a 13-in. x 9-in. baking pan. Combine 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.
  2. 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 onions, red peppers and mozzarella 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

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Montgomery77 User ID: 5639798 98262
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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