*To roast peppers: Preheat broiler or grill. Place the peppers, whole. on a baking sheet or in a shallow ovenproof dish and broil or grill until the skins blister and turn brown. Turn the peppers until charred on all sides, about 15 minutes. (I just throw them on a greased outdoor grill in the summer, turn periodically until charred on all sides.) Transfer the roasted peppers to a bowl, cover with plastic wrap and set aside to cool. When cool enough to handle, peel off skins and remove stems and seeds. Use immediately or drizzle with olive oil and store in the refrigerator.
Ingredients
- 1 large loaf good French bread
- 1 small red (Spanish) onion, diced
- 3 red bell peppers, roasted* and julienned
- 1/2 cup/60 g/2 ounces water-packed artichoke hearts
- 2 tomatoes, seeded and diced
- 2 cloves garlic, chopped
- 3/4 cup/90 g/3 ounces softened cream cheese
- 1/4 cup/30 g/1 ounce milk soft goat cheese
- 1 tablespoon chopped fresh basil, or 1/2 tablespoon dried
- salt and freshly ground black pepper, to taste
Directions
Cut the loaf in half horizontally. Remove some of the bread from the middle of each half to form a hollow. In a small bowl, mix together the onion, red peppers, artichoke hearts, and tomatoes and set aside. In an electric mixer, blend until smooth, the garlic, cream cheese, goat cheese, basil, salt and pepper. Add the vegetable mixture and mix just until incorporated. Spoon into the hollows in the bread and sandwich the two halves of the loaf together.
Print this recipe
Submitted 6/13/05.
Source: Cabrials Cafe
Submitted By: Joy Bowers
ebowers@matnet.com
Vegetable-Stuffed Sandwich