Open-face grilled pepper sandwiches
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Bread -- Italian | |
| 1 | Pepper, yellow -- sliced | |
| 1 | Oil -- olive or canola for | |
| ¼ | cup | Capers -- including liquid |
| Brushing grill rack | ||
| 2 | tablespoons | Oil -- olive or canola |
| 1 | Onion, Vidalia -- sliced | |
| 2 | ounces | Anchovey fillets -- drained |
| 1 | Pepper, red bell -- sliced | |
Directions
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 :
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