Cream Cheese and Baked Pepper Sandwich
6 servings
90 minutes
Cream cheese and baked pepper sandwich is a simple snack that can be either a side dish or a standalone dish. Cream cheese is a fairly filling ingredient, so these sandwiches are great for breakfast as an alternative to boring omelets and porridges. But all the attention here is given to the pepper - baked and seasoned with balsamic sauce and garlic, it goes perfectly with tender cheese and crispy bread. The main trick is that this pepper is even tastier the next day.
1
Place the bell pepper in a dish, brush it with vegetable oil, and bake in the oven at 200 degrees for 40 minutes. Immediately transfer the baked pepper to a plastic bag and tie it. Wait until the contents of the bag are warm.
- Red sweet pepper: 3 pieces
- Vegetable oil: 2 tablespoons
2
Carefully peel the skin off the peppers and remove the seeds. Transfer to a bowl. Juice may form, it should be drained.
3
In a small saucepan, heat a couple of tablespoons of vegetable oil. Add the warm oil to the peppers along with balsamic vinegar and minced garlic. Season with salt and pepper, and taste. If it lacks spiciness, add a bit more balsamic.
- Vegetable oil: 2 tablespoons
- Balsamic vinegar: 2 teaspoons
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
4
Cover the bowl with a lid, plastic wrap, or foil and place it in the refrigerator to infuse. Ideally, roasted peppers taste better the next day.
5
Slice the baguette and toast the pieces in a dry pan.
- French baguette: 1 piece
6
Spread each piece with cream cheese and carefully place salad leaves on top.
- Cream cheese (curd cheese spread): 3 tablespoons
- Green salad leaves: to taste
7
Cut the roasted pepper into large strips, spread it over the sandwich, and optionally garnish with some shavings of hard cheese.
- Red sweet pepper: 3 pieces
- Hard cheese: to taste
