Open-Face Grilled Pepper Sandwiches



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Open-Face Grilled Pepper Sandwiches

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Prepare the grill. When coals are hot, toast bread on grill rack, brushed
with oil, about 4 to 6 inches from heat source, for 2 minutes on each side
or until lightly browned. Transfer to a serving plate. Brush rack with oil
again. Grill onions and peppers for about 5 minutes, turning oce or twice.
Brush with oil as necessary. Vegetables will begin to char and be tender.
Spoon vegetables into a bowl. Toss with capers and 2 tbs. oil. Mound
vegetable mixture on warm toast. Lay an anchovy on top of each sandwich.
Serve hot.

Ingredients:

8 Bread -- Italian
1 Pepper, yellow -- sliced
1 Oil -- olive or canola for
1/4 c Capers -- including liquid
Brushing grill rack
2 tb Oil -- olive or canola
1 Onion, Vidalia -- sliced
2 oz Anchovey fillets -- drained
1 Pepper, red bell -- sliced

Serves:

8 Servings 		 
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