Red Pepper and Vidalia Onion Sandwich

Name: Red Pepper and Vidalia Onion Sandwich
Yield: 4 sandwiches
Ingredients: 2 medium red bell peppers; 6 tablespoons extra virgin olive oil; 2 medium Vidalia onions, thinly sliced; Salt and freshly ground black pepper, to taste; 4 ciabatta or club rolls; 8 slices provolone cheese

From: Hip Kosher

Servings: 4 sandwiches

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Ronnie's Notes

This quick-fix sandwich is a good lunch item and is useful for dinner if you include a soup and salad. You can add on to the filling—leftover fish, capers, marinated artichoke hearts, and sun-dried tomatoes or fresh tomatoes all work.

Ingredients

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Scale Recipe

2 medium red bell peppers
6 tablespoons extra virgin olive oil
2 medium Vidalia onions, thinly sliced
Salt and freshly ground black pepper, to taste
4 ciabatta or club rolls
8 slices provolone cheese

Instructions

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Remove the stem and seeds from the peppers and cut them into 1/4-inch strips.

Heat the olive oil in a sauté pan over medium heat.

Add the peppers and the onions and cook for , or until the vegetables are very soft and lightly golden.

Sprinkle with salt and pepper.

Cut the rolls in half and toast them.

Place equal amounts of the filling on the bottoms.

Scatter equal amounts of cheese on top and cover with the remaining bread.

Makes 4 sandwiches.

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