Open-face Grilled Pepper Sandwiches
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Italian | Main dish, Vegetables | 8 | Servings |
INGREDIENTS
| 8 | Bread, Italian | |
| 1 | Pepper, yellow sliced | |
| 1 | Oil, olive or canola for | |
| 1/4 | c | Capers, including liquid |
| Brushing grill rack | ||
| 2 | T | Oil, olive or canola |
| 1 | Onion, Vidalia sliced | |
| 2 | oz | Anchovey fillets, drained |
| 1 | Pepper, red bell sliced |
INSTRUCTIONS
Prepare the grill. When coals are hot, toast bread on grill rack, brushed with oil, about 4 to 6 inches from heat source, for 2 minutes on each side or until lightly browned. Transfer to a serving plate. Brush rack with oil again. Grill onions and peppers for about 5 minutes, turning oce or twice. Brush with oil as necessary. Vegetables will begin to char and be tender. Spoon vegetables into a bowl. Toss with capers and 2 tbs. oil. Mound vegetable mixture on warm toast. Lay an anchovy on top of each sandwich. Serve hot. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 303.8mg
Potassium: 111.5mg
Carbohydrates: 17.5g
Fiber: 1.5g
Sugar: 1g
Protein: 3.1g