|The yummiest sandwich ever|
Jul 22nd, 2004
The yummiest sandwich ever was consumed by me this weekend. On Saturday I noticed that I had 3 big red bell peppers left in the fridge and they wouldn't last much longer. So I threw them in the oven to roast. I was just talking about roasted red peppers with my mom and she admitted she had never roasted a pepper herself and had always been somewhat intimidated to do so. And then last week I read a very accomplished food blogger admitting to the same thing. So apparently some people have a pepper roasting phobia. Fear not, it is one of the simplest things you can do in the kitchen.
To roast peppers you need to cover a baking pan with foil, spray it with cooking spray, put the peppers on the pan and toss in the oven at around 400F. Every 15 minutes or so turn the peppers with tongs so they get blackened and blistered on all sides. When you've hit all sides and pretty much collapsed they're done. Take them out and put them in a paper bag or a bowl covered with a kitchen towel. This steams the peppers and allows their skins to come off easily. When they're cool enough to handle, pull off the skins, core and seed the peppers, and cut the flesh into long strips.
Now if you want to make the yummiest sandwich in the world, the next thing you should do is put the pepper strips into a tupperware and throw in some olive oil, balsamic vinegar, 2 crushed garlic cloves, and a sprinkling of sea salt. I guess you put in about 3 parts oil to one part vinegar, just enough to barely cover the peppers. Then you put the sealed tupperware in your fridge and wait. It's hard to wait, as these taste good pretty much immediately. But they taste really good the next day, and even better the day after that. I wouldn't know how they taste past that as I've never made it that far. When you've reached your breaking point, pull out some marinated pepper strips and chop them on a green salad with feta and some of the marinade for a dressing, use them in an omelette, or use them in a sandwich. Like for example...
The Yummiest Sandwich Everserves 12 slices Provence bread or any good French bread
a smear of feta cheese on one slice of bread
1 or 2 slices of good deli ham
a few leaves watercress, arugula, or basil (or a combination of the three)
a few marinated sweet pepper strips and a dribble of the oil
Assemble the ingredients and pack in your lunch bag. Leave it in the fridge at work for several hours so the flavors have time to meld together. Scarf it down at exactly noon because you can't wait any more.