Ingredients
Scale
For each sandwich:
- 2 small sweet peppers or half a large sweet bell pepper
- Ciabatta or French bread (or a roll), sliced horizontally
- Pesto (I used my Cilantro Almond Pesto)
- a slice or two of reduced fat bacon
- Several slices of Havarti cheese
Instructions
- Set the peppers on a baking sheet and put them in the oven to roast at 450 for about 15 minutes, turning once or twice, until their skins start to bubble and blacken.
- Pull the peppers out of the oven and let them cool just a bit so they are cool enough to handle. Cut off the tops, then make a slice down the pepper so you can open and flatten the pepper. Remove any seeds or inner pulp.
- Slice a chunk of bread horizontally and spread the bottom half with pesto. Top with the peppers, bacon and then arrange the havarti cheese on top. Set the bottom half of the sandwich on a small baking sheet in the oven and broil or bake until the cheese is good and melty.
- When the bottom is almost done, toast the top of the sandwich and spread with pesto.
- Pull the bottom half out of the oven, top with the toasted top half, and enjoy!