Recipe From: Kara Penrod
Tried this one tonight
with grilled chicken. You will love if you enjoy red peppers!
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| Photo Credit |
Ingredients
7-ounce jar of roasted red peppers, drained and patted dry
(about 3/4 C)
1 clove garlic, chopped
1/2 cup mayo
1/2 teaspoon fresh lemon juice
kosher salt and black pepper
1 large french baguette (about 24″ long) or 4 large hoagie
buns
2 cups cooked shredded or (or a few chicken breasts grilled
and sliced)
1 cup shredded mozzarella cheese, or several slices
a handful of fresh basil leaves
Instructions:
Place roasted red peppers, garlic, mayo, and lemon juice (if
you don’t have a lemon, sub red or white wine vinegar, or just leave it
out!) in a food processor. Add a pinch of salt and a few cracks of fresh
ground pepper. Process until smooth and
then store in the fridge until ready to use.
You can make the sauce ahead of time.
Slice bread in half to open it up. Lightly brush with olive oil or butter and
place under a broiler until golden brown and toasted. Remove from oven and spread red pepper sauce
on the bottom half of the bread. Layer
chicken on top of it and top with cheese.
Place back in the broiler just until cheese is melted. Top with basil leaves. Spread red pepper sauce on other side of
bread and put sandwich together. Slice
in to 4 large hoagies, or 8 smaller sandwiches.
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