Roasted Sweet Pepper Sandwiches

The key to a  great life isn’t just one big component. If you think about it, what makes a great life is segmented components that are doing well within themselves. It’s a matter of learning how to put the pieces together in just the right way. Once that happens, then you can sit back for a while and enjoy the fruits of your labor. Pun intended!

This sandwich is amazing in so many ways. It’s because of the delicious roasted red peppers. Then you add balsamic vinaigrette. Then you add whipped feta. Then you toast up the most amazing garlic and herb bread. Then you put it together. Then you take one bite and wonder where has this recipe been your ENTIRE life? Well, wonder no more!

Note: To assemble the sandwiches, you’ll need to spread the whipped feta spread onto the toasted baguettes. Then just top each slice of toast with the peppers and a drizzle of balsamic vinaigrette.

Makes 2 sandwiches, 392 calories per sandwich.

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For the toast

2 whole grain baguettes, sliced length-wise
1 tablespoon of butter, at room temperature
1 tablespoon of minced garlic
1 tablespoon of minced parsley
1 pinch of salt
1 pinch of pepper

Directions

1. Preheat the oven to 400 degrees
2. In a bowl, mix together the butter, garlic, parsley, salt, and pepper. Then spread it in an even layer over each slice of bread.
3. Put the bread onto a sheet tray and toast in the oven until the bread is golden brown.

For the whipped feta spread

2 tablespoons of reduced fat feta cheese
2 tablespoons of light cream
1 garlic clove
1 pinch of black pepper

Directions

1. Toss all ingredients into a food processor and blend until smooth.

For the balsamic vinaigrette

1 tablespoon of balsamic vinegar
1 tablespoon of olive oil
1/2 teaspoon of Dijon mustard
1 pinch of salt
1 pinch of pepper
1 pinch of sugar

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Directions

1. Put all ingredients into a bowl and whisk together until smooth.

For the roasted sweet peppers

1 large red pepper
1 large yellow pepper

Directions

1. Put each of the peppers directly onto the fire on the stove. Using thongs, turn the peppers so that the surface of the pepper gets charred.
2. Once the entire surface of the pepper is charred, put the peppers into a bowl and top it with plastic wrap. Allow the peppers to sit for about 5 minutes.
3. Once the peppers have cooled, remove the skins from the outside and the seeds from the inside. All you’ll be left with is the sweet delicious flesh of the pepper.

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