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Peperonata Sandwiches

                              Credit: 
                              Luis Bruno

Ingredients

Ingredient Checklist

2 baguettes

For the Peperonata

2 teaspoons extra-virgin olive oil

1 large onion, cut into 1/2-inch strips

6 large assorted bell peppers, seeded and cut into 1/2-inch strips (about 3 pounds)

1 teaspoon sugar

1 sprig fresh thyme

1 sprig fresh rosemary

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

For the Topping

Herbed Goat-Cheese Spread

      Cook's Notes

The peperonata topping in this recipe can also be tossed with cooked pasta for a light summer dinner.

Gallery

Peperonata Sandwiches

                              Credit: 
                              Luis Bruno

Peperonata Sandwiches

                              Credit: 
                              Luis Bruno

Peperonata Sandwiches

                              Credit: 
                              Luis Bruno

Peperonata Sandwiches

Ingredients

Ingredients

  • 2 baguettes

  • 2 teaspoons extra-virgin olive oil

  • 1 large onion, cut into 1/2-inch strips

  • 6 large assorted bell peppers, seeded and cut into 1/2-inch strips (about 3 pounds)

  • 1 teaspoon sugar

  • 1 sprig fresh thyme

  • 1 sprig fresh rosemary

  • 1 teaspoon coarse salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon balsamic vinegar

  • Herbed Goat-Cheese Spread

Directions

Heat olive oil in a large nonstick skillet over medium heat. Add onion, and cook until it begins to soften, 3 to 4 minutes. Add bell peppers, sugar, thyme, rosemary, salt, and black pepper. Toss until well combined. Cover pan, and reduce heat to low. Cook, stirring occasionally, until peppers are very soft, about 30 minutes.

Slice baguettes in half lengthwise close to the bottom. Scoop out some of the top half so the bread will sit nicely on top of the peppers; set loaves aside, and reserve scooped-out bread for another use. Uncover; raise heat to medium. Cook, stirring often, until most of the liquid evaporates and peppers are nicely glazed, about 3 minutes. Stir in balsamic vinegar. Add a little water if necessary, to avoid scorching. Transfer peperonata to a bowl to cool. When cool, peperonata can be stored, refrigerated, up to 4 days.

Spread the herbed goat cheese on bread, and top with cooled peperonata.

      Cook's Notes

The peperonata topping in this recipe can also be tossed with cooked pasta for a light summer dinner.

Cook’s Notes

The peperonata topping in this recipe can also be tossed with cooked pasta for a light summer dinner.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Peperonata Sandwiches

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Peperonata Sandwiches

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest