Roasted Red Pepper and Hummus Sandwich
Crunchy on the outside, sweet and savory in the middle.
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Servings: 2 sandwiches
Calories: 778kcal
Equipment
- flat plate for pressing
- non-stick pan
Ingredients
- 1 red bell pepper sliced
- 2 mini baguettes or one regular size baguette
- 4 tablespoon hummus
- ¼ cup shredded cheddar and mozzarella cheese blend
Instructions
- Preheat oven to 400ºF.
- Slice the red bell pepper into 16 strips.
- Roast the red bell pepper in the oven for 25 minutes.
- Spread 1 tablespoon of hummus on each baguette half.
- Place the 4 baguette halves face up into a non-stick pan over a medium low flame.
- Add the roasted red pepper strips to 2 of the baguette halves.
- Add ½ of the cheese to each baguette half containing the red peppers.
- Close the sandwich and press down for 20 second using a or spatula.
- Flip and press again for 20 second.
Notes
Serving suggestions
- Open faced red pepper sandwich. Put the cheese and red peppers on both sides of the bread and skip the combining and pressing step.
- Experiment with different cheeses. Try feta, mozzarella, havarti cheeses instead of the blend.
- Add veggies. Don't be afraid to add more veggies to the sandwich. Try avocado, cucumbers, olives, hearts of palm, or artichoke hearts.
- Pack them for kids' lunches. After the red pepper sandwiches are done, they keep really well for a few hours. Pack a few of them in your kids' school lunches.
- Go vegan. Leave off the cheese and the red pepper and hummus sandwich becomes a vegan sandwich.
Nutrition
Nutrition Facts
Roasted Red Pepper and Hummus Sandwich
Amount per Serving
Calories
778
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
4
g
Cholesterol
9
mg
3
%
Sodium
1728
mg
75
%
Potassium
476
mg
14
%
Carbohydrates
133
g
44
%
Fiber
10
g
42
%
Sugar
5
g
6
%
Protein
28
g
56
%
Vitamin A
1939
IU
39
%
Vitamin C
76
mg
92
%
Calcium
320
mg
32
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.