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Ingredientes
- 2 x red or possibly yellow bell peppers, (or possibly one of each)
- 3 Tbsp. extra virgin extra virgin olive oil
- 1 1/2 Tbsp. balsamic vinegar
- 1 sm clov garlic, chopped
- 1/4 tsp salt
- 1/4 tsp freshly grnd black pepper
- 4 ounce goat cheese, crumbled
- 1 1/2 Tbsp. minced fresh basil Or possibly 1 teaspoon dry
- 1 x round foccacia bread, (8 to 10 inches) Or possibly onion foccacia bread
- 1 c. shredded romaine lettuce, packed
Direcciones
- MAKES 16 LACTO
- Foccacia bread may be found in Italian markets, specialty bread stores and many supermarkets. If it is not available, substitute a French bread baguette and cut the filled baguette crosswise into 1 1/4-inch slices.
- Preheat broiler. Quarter bell peppers lengthwise; throw away stems and seeds.
- Flatten with palm of hand. Place skin side up on foil-lined baking sheet.
- Broil 3 to 4 inches from heat till skin is proportionately blackened, 8 to 12 min. Wrap peppers in foil from pan; let stand 15 min.
- Meanwhile, in small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and throw away skin from peppers. Cut into uniform pcs; arrange in shallow dish. Pour dressing over peppers. Cover; refrigerateat least 2 hrs or possibly up to 24 hrs.
- In small bowl, combine goat cheese and basil; mix well. Drain peppers; add in marinade from peppers to cheese mix; mix well. Using a long serrated knife, split bread in half horizontally. Spread cheese mix over cut sides of bread. Arrange romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 421g | |
| Calories 753 | |
| Calories from Fat 575 | 76% |
| Total Fat 65.16g | 81% |
| Saturated Fat 22.21g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 1017mg | 42% |
| Potassium 592mg | 17% |
| Total Carbs 18.73g | 5% |
| Dietary Fiber 5.2g | 17% |
| Sugars 13.33g | 9% |
| Protein 23.73g | 38% |
