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Charred Pepper Sandwich

1 Aug

I’m not a huge fan of green bell peppers.  I mean, they’re okay, but I’d take pretty much any other kind of pepper over a green bell pepper any day.  With the exception of two recipes – stuffed green bell peppers in tomato sauce, and a broiled or fried pepper sandwich.  My dad frequently fries up green peppers and makes a sandwich out of them, and it’s always been one of my favorite sandwiches.  Recently, I’ve been adding another element in the form of sriracha – because sriracha makes almost anything better, and adds a nice heat to this sandwich that makes it extra special.  Green bell peppers are perfect for these sandwiches – their natural slight bitterness is played up by the char, and then balanced by the mayonnaise.

You can either broil, grill, or fry these peppers – I broiled them, for the simple factor that it’s slightly healthier than frying and I didn’t think it made a whole lot of sense to fire up the grill just for these.  I’ve had the sandwich prepared all three ways, and it’s good no matter what.  Even Zak, an avowed green pepper disliker, was pleased with this.

Charred Pepper Sandwich

1 large green bell pepper

4 slices bread

2-3 tbs. mayonnaise

2-3 tsp. sriracha

Freshly cracked black pepper

Option one:  Preheat broiler.  Place pepper under the broiler and broil 3-5 minutes per side until deeply charred.  Transfer to a ziplock bag for 2-3 minutes.  Using a pair of tongs, separate charred outer flesh from tender inner flesh.  Spread mayonnaise and sriracha on the bread.  Season with pepper.  Cut peppers into strips and place them on the bread.

Option two:  Preheat grill.  Place pepper on the grill and grill 5-7 minutes per side until deeply charred.  Transfer to a ziplock bag for 2-3 minutes.  Using a pair of tongs, separate charred outer flesh from tender inner flesh.  Spread mayonnaise and sriracha on the bread.  Season with pepper.  Cut peppers into strips and place them on the bread.

Option three:  You will also need 2-3 tbs. of canola or vegetable oil.  In a large non-stick pan, heat oil over high heat.  Meanwhile, cut pepper into strips.  Fry peppers 8-10 minutes, tossing frequently, until heated through and charred in spots, being sure to use a splatter guard.  If necessary, remove tough charred outer flesh from inner tender flesh.  Spread mayonnaise and sriracha on the bread.  Season with pepper.  Cut peppers into strips and place them on the bread.

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