So I’m not over this love affair with sandwiches. I’ve been cooking/building my way through as many recipes as I can, and I’d like to share this one. It’s absolutely delicious and perfect for a light but substantial lunch/snack. Admittedly, I’ve been eating this for dinner if we have fresh baguette. Enjoy!
2 tablespoons Dijon mustard (more if you’d like)
4 ounces thinly sliced prosciutto or salami
4 ounces Asiago, Parmesan, or some other hard cheese, sliced or shredded
1 red pepper
Olive oil for coating the pepper.
1. Heat the oven to 425. Douse the red pepper on all sides with the olive oil, place in an oven-safe pan and roast on each side for 5-7 minutes. Depending on your oven, this takes about 20 minutes. (Alternately, you can buy a jar of roasted red peppers at the grocery, which works, but isn’t as fresh.)
2. When the pepper is cooked (brown on the sides and slightly flimsy) remove the stem and quarter. Scrape out the seeds.
3. Slice the baguette in half horizontally. Spread the bottom half with the mustard and layer with the prosciutto, cheese, and red pepper quarters. Sandwich with the top of the bread and cut crosswise into 4 sandwiches.