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Roasted Red Pepper Sandwiches

red pepper sandwich

So…Chris and I have been so blessed lately.  We moved back to California from China a few weeks ago.  2 days after we arrived, Chris found a job -and not just any job, a good one, one that he will grow from.  We needed to buy a second car, and the perfect one came up on Craigslist for a great price, a bargain price.  We went up to the Central Coast to look for an apartment before Chris officially starts work next week, and on our first day of looking, we got approved for a lease at a nice, quiet apartment complex, where the price is right.

Everything is going our way, and one part of me is afraid that some catastrophe is going to come back and bite me in the butt in compensation for our string of good fortune, and another part of me is just grateful.

Another thing I’m grateful for?  My parents-in-laws’ kitchen, where I’ve been exploring and cooking all the things I couldn’t cook in my tiny little closet of a kitchen in China.  Take this, for example.  Throw some red peppers on the broiler, 5 minutes later, stick them in a sandwich, and you’ve got a delicious, gourmet-tasting meal for next to no effort.  I love it.  I love that I can get proscuitto and salami here.  I love that you can go to the grocery store and pick from giant shining mounds of produce, and that I don’t have to stockpile pasta and pasta sauce, because…I’m not in China anymore!

I’m sure it’ll hit me and I’ll start missing our old life eventually, but for now I’m so excited for the future and so grateful for the many, many blessings we’ve received.

Roasted Red Pepper Sandwiches

These Mediterranean style sandwiches are super easy but surprisingly impressive.  Cut them into quarters to serve as an appetizer, or leave them whole for an elegant lunch.  Roasting the red peppers brings out their sweetness, a nice contrast to the salty charcuterie and cheese.  Feel free to add some arugula for some extra freshness.

4 slices whole wheat sandwich bread
1 HUGE red pepper, or 2 normal sized ones
2 slices proscuitto
4 slices salami
4 slices hard cheese (I used Kerrigold Dubliner cheese, an aged cheese from Ireland that has little crunchy crystals in it.  Thank you, Costco.)
2 tbsp prepared pesto
1 tbsp dijon mustard
2 tbsp olive oil
salt and pepper

1.  Preheat broiler.  Wash and cut the red pepper into eighths (or for normal sized peppers, quarters).  Toss with olive oil and season with salt and pepper.  Place on a baking sheet, skin up.

2.  When broiler is hot, place 3-4 inches from heat and cook for 4-5 minutes, until skin is blistered and charred.  Remove from broiler and let cool slightly.  The skin should now peel off easily, or you can leave some skin on if you like some extra flavor.

3.  Assemble sandwiches.  Toast bread lightly.  Spread 2 slices bread with pesto, and lay cheese and meat over top.  Lay warm slices of red pepper over top.  Spread remaining bread with mustard and place on top.  Cut into triangles and serve!

3 comments to Roasted Red Pepper Sandwiches

  • Each country must have it’s pluses and minuses but I’m glad you’re enjoying life back in the US! I hear cheese is quite expensive in Asia, which is something I don’t know that I would ever get used to.

    This sandwich looks fantastic. The perfect way to get back into American eats :P

  • angelia

    i love it!!! thanks for sharing!!! yummy!!!

  • Camilla

    angelia! we miss you! how are you doing???