Roasted Red Pepper Subs
A yummy alternative to meat and potatoes.
Yield
2 servingsPrep
15 minCook
5 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
roasted red bell peppers
drained and rinsed |
|
| 1 | clove |
garlic
minced |
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | teaspoon |
olive oil, extra-virgin
|
|
| 1 | pinch |
salt
|
*
|
| 1 | tablespoon |
black pepper
freshly ground |
|
| 1 | loaf |
bread, french baguette
|
*
|
| 3 | tablespoons |
olive paste
see recipe below |
* |
| 4 | ounces |
feta cheese
alternate: cream cheese or goat cheese |
|
| 1.5 | cups |
arugula (roquette)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
roasted red bell peppers
drained and rinsed |
|
| 1 | clove |
garlic
minced |
|
| 15 | ml |
red wine vinegar
|
|
| 5 | ml |
olive oil, extra-virgin
|
|
| 1 | pinch |
salt
|
*
|
| 15 | ml |
black pepper
freshly ground |
|
| 1 | loaf |
bread, french baguette
|
*
|
| 45 | ml |
olive paste
see recipe below |
* |
| 115.6 | ml/g |
feta cheese
alternate: cream cheese or goat cheese |
|
| 355 | ml |
arugula (roquette)
|
|
Directions
Combine peppers, garlic, vinegar and oil in a small bowl; toss to combine. Season with salt and pepper.
Slice baguette in half lengthwise. Toast bread in oven.
Spread one half with olive paste and the other half with feta cheese.
Layer red pepper mixture and arugula over olive paste.
Top with remaining baguette. Cut across into 4 pieces.
Serve
Olivada Paste: 1 can of olives (drained) 2 garlic cloves put can of olives and two cloves into blender and using a steady stream of olive oil purée until creamy.
