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Roasted Red Pepper and Mozzarella Sandwiches

See full recipe on: Williams-Sonoma



Ingredients

2 large red bell peppers, about 3/4 lb. each, quartered lengthwise and seeded
1 tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
1 cup loosely packed fresh basil leaves
1/4 cup chopped walnuts or almonds
1 tbs. grated pecorino romano or asiago cheese
1 garlic clove, chopped
3 tbs. extra-virgin olive oil
2 tbs. water
8 slices multigrain yeast bread (see related recipe at left) or other whole-grain bread, toasted
1/4 lb. low-fat mozzarella cheese, thinly sliced
2 cups loosely packed arugula leaves

Nutrition 4 servings

Per Serving % Daily Value
Calories 480
Fat 28g 43%
Carbs 41g 13%
Protein 16g 32%
Fiber 6g 27%
Cholesterol 27mg 9%
Sodium 454mg 18%
     
Fat
Carbs
Protein

Preparation






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