Avocado and Roasted Red Pepper Sandwich
This sandwich is all about big flavor combinations. It’s remarkable how the combination of such uncomplicated ingredients produces something so sublime.
It’s up to you to decide on a dressing. Personally, I go more for the mayonnaise/Caesar one.
Ingredients:
2 small baguettes cut in half or 1 large baguette, cut into quarters
1 red bell pepper
1 avocado, sliced
1/2 cup romaine lettuce, chopped
1/2 cup medium purple onion, sliced
Directions:
Preheat oven to 425°F.
Place the whole pepper on a piece of aluminum foil, stick it in the oven and roast it for 20 minutes, 10 minutes on each side. Once the skin of the pepper is blistered and blackened, remove it from the oven and transfer it straight into a plastic bag. The pepper is meant to ‘sweat’ as it cools. As soon as it’s cool enough to touch, take it out of the bag. Remove the stem, pith, and seeds. Peel off and discard the outer layer of the pepper.
Cut open the baguette. Layer it with avocado, roasted red pepper, purple onion, and lettuce. Repeat the layering with the second baguette. Serve with the desired dressing on the side.
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