Rolled tortilla sandwich with red pepper chee
4 Sandwiches
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 10-12\" Flour Tortilla | |
| 6 | ounces | Harvarti or Jack Cheese, |
| Thinly Sliced | ||
| 1 | cup | Canned Roasted Red Bell |
| Peppers, drained | ||
| ¼ | cup | Fresh Basil Leaves, packed |
| 1 | tablespoon | Basalmic Vinegar |
| 2 | teaspoons | Olive Oil |
Directions
SANDWICH
RED PEPPER SPREAD
Red Pepper Spread: Combine all spread ingredients in a food processor or blender; whirl until smooth. Pour into a 2 quart pan, boil and stir over medium-high heat until reduced to ½ cup, about 2 minutes.
Cool. Sandwiches: Lay tortillas flat. Spread 2 tb of the red pepper filling over each tortilla, leaving pbare a quarter-moon section (1" wide at midpoint) along 1 edge. Divide cheese among tortillas, layering in a single layer across center of each tortilla, parallel to the plain edge; brush plain edge lightly with water. Starting opposite plain edge, tightly roll each tortilla around filling, tucking in cheese. Press firmly against moist edge to seal. If made ahead, wrap airtight and chill up until next day. Cut each tortilla diagonally into 2" wide slices, seal in a plastic bag to transport.
Sandwich stays fresh at room temperature up to 5 hours. Source: Sunset Magazine, October 1991 Typed by Katherine Smith
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