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–+ servings

Roasted Pepper and Mozzarella Sandwich

A delicious roasted pepper and mozzarella sandwich, perfect for a quick lunch or light dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 large red bell peppers halved and seeded
  • 1 large yellow bell pepper halved and seeded
Cheese
  • 8 oz fresh mozzarella cheese sliced
Bread
  • 8 slices ciabatta bread or any crusty bread
Condiments
  • 4 tbsp pesto for spreading
  • 2 tbsp olive oil for roasting
Seasoning
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste

Method
 

Roasting the Peppers
  1. Preheat the oven to 425°F (220°C).
  2. Place the halved bell peppers on a baking sheet, cut side down, and drizzle with olive oil. Sprinkle with salt and pepper.
  3. Roast in the oven for about 20 minutes, or until the skins are blistered and charred.
  4. Remove from the oven and let cool. Once cooled, peel off the skins and slice the peppers.
Assembling the Sandwich
  1. Spread pesto on one side of each slice of ciabatta bread.
  2. Layer the roasted peppers and mozzarella slices on four of the bread slices.
  3. Top with the remaining bread slices, pesto side down.
Grilling the Sandwich
  1. Heat a grill pan over medium heat. Brush the outside of the sandwiches with olive oil.
  2. Grill the sandwiches for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
Serving
  1. Remove from the grill, slice in half, and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 150mgCalcium: 300mgIron: 2mg

Notes

Feel free to add other ingredients like spinach or sun-dried tomatoes for extra flavor.

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