Smoky Pepper Sandwich
Smoky Pepper Sandwich
By Laura Kurella |
September 23, 2018 5:48 pm
The bumper crop of peppers – hot, sweet and mild – calls for recipes that make good use of this incredible crop, like this Smoky Pepper sandwich, which you can create using your own farm-fresh peppers!
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2 or more
peppers, your favorite kind
To drizzle
olive oil
2 slices
bread, rustic or Italian
2 tablespoons
mayonnaise
1 slice
Muenster or Colby cheese
To taste
salt and pepper
1
Preheat broiler. Wash then cut pepper in half lengthwise, discarding stem and seeds, if desired.
2
Place pepper halves on a broiler pan, skin side up then drizzle with olive oil and place under broiler for 3-5 minutes or until deeply charred.
3
Remove from broiler pan to a plate then place bread slices on broiler pan and place cheese slice on one of the slices and place under broiler and cook just until cheese melts.
4
Remove from broiler and place bread slices on plate. Spread mayonnaise on the slice of bread that does not have the cheese on it then stack pepper on top of it, creating an even layer of peppers.
5
Season with salt and pepper, to taste, cut sandwich in half, then serve immediately.
Calories 341
Fat 18
Sodium 519
Potassium 562
Carbohydrates 30
Fiber 6
Sugar 13
Protein 11
Laura Kurella
Culinary Correspondent Laura Kurella's now decades-long journey into the world of food began after the sudden loss of her father who, though appearing healthy, fell dead into her arms when he was just 58 and she still a teen.
"His death taught me - the hard way - that something I thought innocuous – food – can kill you!"
Channeling her pain into a purpose, Laura learned to use her grief to help guide others toward food that benefits – not burdens – the body. "And, in the midst of doing so, I found my life's calling."
Today, Laura is a wife, mother, grandmother, journalist, author and speaker who uses her education in Natural Medicine to create food that makes us feel good.
Her recipes, food styling, photography and content appear in her award-winning newspaper column, Vitality Cuisine, and also in many other news outlets - including here, on the Food Channel.
"Looking back," she said, "I never thought that losing my dad would ever lead to a life that could help others. It is a blessing for something so uplifting to come from such a loss. I am very thankful to God for not only guiding me through that great loss but also for using it to lead me to a life that makes a positive difference in the lives of others – and also lets me live peacefully in a log cabin in the Northwoods!"
Laura is the 2018 recipient of the Michigan Press Association's award for Best Columnist. Her column also eared a Best Feature award from the Hoosier State Press Association in 2009.
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