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Roasted Red Pepper Sandwiches
Having a vegetarian option when serving guests is always a good idea. The heartiness of the red pepper in this sandwich ensures that nobody will miss the meat.
Total Time: 15 minutes
2 ciabatta rolls
1 package garlic and herb spread (recommended, Boursin Garlic and Herb)
1 (12 oz) jar roasted red pepper marinated in oil and garlic
splash of balsamic vinegar
8-16 basil leaves
thinly sliced red onions
Soak red onion slices in ice cold water for 10 minutes to remove some of the bite. Dry on paper towels.
Cut ciabatta rolls in half lengthwise. Spread inner top and bottom of rolls with garlic and herb spread. Place roasted red pepper on the bottom of the rolls. Pour a little balsamic vinegar on top of peppers, about 1 teaspoon, to taste for each roll. Place basil leaves on peppers. Add onion slices on top. Place top half of bread on onions.
Add a side that compliments your menu:
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