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Introduction
The bell pepper sandwich has humble origins as a simple farmer's lunch, packing fresh produce in portable form. While its exact birthplace is uncertain, variations emerged across Mediterranean cuisines where bell peppers thrive. In parts of Spain, roasted piquillo peppers are favored, while Greek versions incorporate briny feta. This recipe pays homage to the sandwich's rustic roots with bright, crunchy bell peppers, but adds a creamy herb spread for an elevated touch. It's a refreshing summertime treat when bell peppers are at their peak.
Ingredients
• 1 loaf (16 oz) sourdough bread, sliced into 8 pieces
• 8 oz cream cheese, softened
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh chives, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tbsp olive oil or butter, for toasting bread
Step 1:
In a mixing bowl, combine the softened cream cheese, chopped dill, chives, parsley, lemon juice, garlic powder, salt, and black pepper. Mix well until fully incorporated and creamy.
Step 2:
Thinly slice the red, yellow, and green bell peppers into thin strips or rings.
Step 3:
Heat a skillet or grill pan over medium heat and lightly brush with olive oil or melted butter.
Step 4:
Toast the sourdough bread slices on both sides until lightly golden brown, about 1-2 minutes per side.
Step 5:
Spread a generous amount of the herb-cream cheese mixture on one side of each toasted bread slice.
Step 6:
Layer the sliced bell peppers evenly over half of the bread slices. Top with the remaining bread slices, herb-cream cheese side down, to form sandwiches.
Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are recommended for their vibrant flavor and aroma, you can substitute with dried herbs if needed. Use about 1/3 of the amount called for in the recipe when using dried herbs.
Q: Can I make these sandwiches ahead of time?
A: It's best to assemble the sandwiches just before serving to prevent the bread from becoming soggy. However, you can prepare the herb-cream cheese spread and slice the bell peppers in advance to streamline the assembly process.
Q: Can I use a different type of bread?
A: While sourdough bread is recommended for its distinct flavor and texture, you can substitute with other types of crusty bread, such as ciabatta or French bread.
• For a vegan option, use vegan cream cheese or substitute with mashed avocado or hummus.
• Choose fresh, vibrant bell peppers for best flavor and crunch.
• Fresh herbs add wonderful aroma and flavor, but dried herbs can be substituted if needed.
• This recipe is vegetarian and can be made gluten-free by using gluten-free bread.
• For a nut-free version, omit the chives or substitute with green onions.
Serve the bell pepper sandwiches immediately, while the bread is still warm and crispy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It's best to store the components separately and assemble the sandwiches just before serving.
Prepare the herb-cream cheese spread and slice the bell peppers ahead of time to streamline the assembly process.
- For best results, use fresh, vibrant bell peppers and herbs for maximum flavor and crunch.
- Toast the bread until lightly golden brown to ensure a crispy texture that can hold up to the fillings.
- Adjust the amount of herbs and seasonings in the cream cheese spread to your taste preferences.
For a vegan option, substitute the cream cheese with mashed avocado or hummus. For a gluten-free version, use gluten-free bread.
These sandwiches pair well with fresh fruit salad, a light green salad, or a chilled lemonade or iced tea.
Best during the summer months when bell peppers are in peak season, but can be enjoyed year-round.
This recipe contains dairy (cream cheese) and may contain gluten (sourdough bread), depending on the bread used.
