Sandwiches are always a welcome snack, but can be mundane. These crisp rolls filled with roast (bell) peppers and cheese are irresistible.
4 ciabatta rolls
2 tbsp olive oil
1 garlic clove, crushed
2 tbsp olive oil
1 garlic clove, crushed
Filling
1 red (bell) pepper
1 green (bell) pepper
1 yellow (bell) pepper
4 radishes, sliced
1 bunch watercress
100 g (3 1/2 oz) 8 tbsp cream cheese
1 green (bell) pepper
1 yellow (bell) pepper
4 radishes, sliced
1 bunch watercress
100 g (3 1/2 oz) 8 tbsp cream cheese
method
1. Slice the ciabatta rolls in half. Heat the olive oil and crushed garlic in a saucepan. Pour the garlic and oil mixture over the cut surfaces of the rolls and leave to stand.
2. Halve the (bell) peppers and place, skin side uppermost, on a grill (broiler) rack. Cook under a hot grill (broiler) for 8 - 10 minutes, until just beginning to char. Remove the (bell) peppers from the grill (broiler), peel and slice thinly.
3. Arrange the radish slices on one half of each roll with a few watercress leaves. Spoon the cream cheese on top. Pile the (bell) peppers on top of the cream cheese and top with the other half of the roll. Serve immediately.
2. Halve the (bell) peppers and place, skin side uppermost, on a grill (broiler) rack. Cook under a hot grill (broiler) for 8 - 10 minutes, until just beginning to char. Remove the (bell) peppers from the grill (broiler), peel and slice thinly.
3. Arrange the radish slices on one half of each roll with a few watercress leaves. Spoon the cream cheese on top. Pile the (bell) peppers on top of the cream cheese and top with the other half of the roll. Serve immediately.
serving amount
makes 4
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