Roasted Pepper and Mozzarella Sandwich with Basil Puree
Indulge in the bold, fresh flavors of a Roasted Pepper and Mozzarella Sandwich with Basil Puree, a gourmet delight that’s perfect for a quick weeknight meal or an elegant lunch. This vibrant recipe combines the smoky sweetness of roasted red bell peppers with the creamy richness of fresh mozzarella, all nestled between lightly toasted ciabatta bread. The standout element is the homemade basil puree, a fragrant blend of fresh basil leaves, olive oil, and garlic that adds a bright herbal kick. A drizzle of balsamic glaze ties it all together, while a handful of peppery arugula provides a refreshing crunch. Simple to prepare yet packed with robust flavors, this sandwich is a must-try for fans of Mediterranean-inspired cuisine.
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Recipe Information
Ingredients
- 2 pieces Red bell peppers
- 8 ounces Fresh mozzarella cheese
- 1 cup Fresh basil leaves
- 3 tablespoons Olive oil
- 1 clove Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 loaf Ciabatta bread
- 2 tablespoons Balsamic glaze
- 1 cup Arugula
Instructions
Preheat the oven to 400°F (200°C).
Place the red bell peppers on a baking sheet lined with parchment paper. Roast them in the oven for 15-20 minutes, turning occasionally, until the skin is charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes to make the skin easier to remove.
While the peppers are steaming, make the basil puree. In a blender or food processor, combine fresh basil leaves, olive oil, garlic, salt, and black pepper. Blend until smooth and set aside.
Once the peppers are cool enough to handle, peel off the charred skin, remove the seeds, and slice the flesh into thin strips.
Slice the ciabatta loaf into four equal sections and cut each section in half to create sandwich bases.
Lightly toast the ciabatta slices in the oven or on a grill for 2-3 minutes until golden brown.
Assemble the sandwiches by spreading a generous layer of basil puree on the bottom half of each ciabatta slice.
Layer roasted bell pepper strips, fresh mozzarella slices, and arugula on top. Drizzle with balsamic glaze for added flavor.
Top each sandwich with the upper half of the ciabatta slices. Serve immediately and enjoy!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.2 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
