Roasted Pepper Sarnies (another name for sandwich)

I think most of the schools here in the UK are back in session today, with possibly a very few exceptions.  They went back to school in Scotland last week.   The summer seems to have passed by very quickly.  It seems it no sooner started and it is now ending . . .  sigh . . .


 

Now I am not suggesting that you make these sandwiches for your kiddos to take back to school in their packed lunches . . . not unless you have an odd child with very eclectic tastes, but what I am suggesting is that mum can now sit down and enjoy something without interruption which is to her own taste and nobody elses!   My kiddos (except for maybe the eldest one) wouldn't have touched these with a ten foot barge pole!

 


They'd have been missing out though because these are exceptional.   Soft ciabatta rolls, lightly toasted and spread with some delicious garlic and herb boursin cheese.  I love the stuff . . .

  

Sweet and smoky roasted bell peppers in a deliciously simple balsamic and caper vinaigrette dressing . . . some slightly bitter baby gem lettuce leaves and a few sharp slices of sweet red onion . . .

Now this is a sandwich YOU will be proud and happy to sink your teeth into!  I promise!  Unless of course you don't like peppers, but then again . . . if you don't, you probably aren't looking at this right now anyways! 

*Roasted Pepper Sarnies*

Serves 4

Printable Recipe  

Delicious sandwiches filled with lovely flavours . . .  roasted sweet bell peppers,  red onions, a caper dressing and fabulous onion, garlic and herb boursin cheese!    

2 large red bell peppers

2 large yellow peppers

2 TBS olive oil

1 TBS good balsamic vinegar

2 cloves of garlic, peeled and minced

sea salt flakes and freshly ground black pepper to taste

2 TBS drained non pareil capers

4 ciabatta rolls

1 package of boursin herb and garlic cheese

4 thin slices of red onion
baby gem lettuce leaves  

  

First roast the peppers.   Preheat the oven to 260*C/500*F/ gas mark 8.  Place the whole peppers on a sheet pan and place them into the heated oven.  Roast for 30 to 40 minutes.  At the end of that time they should be wrinkled and charred in places.  Turn them several times during the roasting process.   Remove them from the oven and cover them tightly with some aluminium foil.  Let set for about half an hour, until you can easily handle them.  At the end of that time, remove the stem from each pepper and cut them into quarters.   Remove the peels, seeds and any ribs that you can, allowing any juices from the peppers to fall into a bowl.  Place the peppers in the bowl.  

Whisk together the olive oil, vinegar, garlic, capers and seasoning to taste.  Pour this over the peppers in the bowl.  Cover and allow to macerate for at least an hour or so, or chill for longer in the refrigerator.  When you are ready to use them, bring them to room temperature. 

To assemble, split the ciabatta rolls and toast them lightly under a heated grill.  Spread the bottom halves of each roll with one fourth of the boursin cheese.    Add a few lettuce leaves to each.  Top with several of the marinated roasted peppers.  Sprinkle with some of the red onion and top with the top half of the ciabatta rolls.   Serve.