Sweet Pepper and Onion Sandwich

This vegetarian loves a sandwich. The most frequent comment I get from meat eater’s usually is “who wants to eat a salad on bread?” or something similar. It kinda makes me want to ask them ‘who ordered cold cuts on a perfectly good salad sandwich?’ or ‘ well there is egg salad and tuna salad why not just salad?’  Either way it’s not really how I feel about my sandwiches. I am as happy with an untoasted simple cucumber sandwich with a little mayo salt and pepper as  a warm and toasty black bean quesadilla or a mean veggie oven sub.  You can make chickpea or portabello burgers. Use falafel, tofu or lentil kofta to throw into a wrap.  Make any assortment of a grilled cheese and panini, the possibilities are really endless. Avocado and sprouts, peanut butter and pickle… yeah I said it and it’s delicious although word to the wise it can only be achieved well with home-made white bread toasted well, good quality kosher dills and of course natural peanut butter lightly spread on both sides.

Sorry, I got carried away a moment… I really like sandwiches. This is one easy but special sandwich, open to a bevy of changes as you see fit but here’s the idea to start with.

Here’s what you need in no particular order:

  • olive oil
  • 1/2 pepper (I used 1/4 of each red and yellow) sliced thin
  • 1/2-1 small onion cut in half and slice thin
  • 1 clove garlic minced
  • dried thyme and rosemary
  • a handful of mixed greens
  • a bit of cheese (I used cheddar but any cheese would be delicious)
  • two slices of a hardy bread ( I had the enormous soft sandwich bread)
  • a bit of butter
  • a few olives pitted and chopped
  • mayo (optional)
  • salt and pepper to taste
  • pickle for the side

What you must do:

Prepare the onion, garlic and peppers.

Heat a bit of oil and a bit of butter in a frying pan over med high heat. Once it’s to temperature add peppers and onions and cover. Turn the heat to medium and let vegetable sweat for about 2-3 minute stirring occasionally.

Add herbs and salt and pepper to the veggies and garlic, cover and cook for about 5 more minutes, stirring on occasion (don’t let the garlic burn). You want the veggies to become soft and sweet and almost caramelize.

Toast bread and layer one side with cheese, the other with your condiment of choice, olives and greens.

Once the peppers are soft pour over cheese side of the bread, cover with the other side of sandwich cut and serve with a pickle.


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