
The Instapot
I keep calling it that. I know it’s an Instant…
I just love cloudy, rainy days. They just feel cozy and a little more closed-in, like the sky is coming in close for a hug.
After last week’s quick meals and dinners out, we were ready for some home-cooked goodness. We had a few veggies left from last week that I didn’t want to waste, so I came up with this sandwich last night. It actually turned out to be delicious, and I may have to plan for it again soon.
Roasted Pepper Sandwiches
Roast both bell peppers and the Anaheims either under the broiler or over a gas flame. Allow to cool slightly. Peel the peppers, remove the stem and seeds, and coarsely chop.
Sprinkle the cheese on the bottom halves of the baguette pieces. Bake in a 375°F oven for 5 to 10 minutes, or until cheese is melted and bread is slightly crispy. Spread the peppers over the cheese, and sprinkle with a bit of salt and pepper to taste. Lay a few spinach leaves on top of the peppers. Spread the top halves of the baguette pieces with the mashed avocado, and set on top of the sandwich.
Makes 3 sandwiches.
Source: poco-cocoa.
mmmm. I just love bell peppers. That sandwich sounds good.
That’s great that you found a way to use up your leftover ingredients. They always just sit there and taunt me. 🙂
Your sandwich sound yummy!
I never liked cleaning out the fridge until I figured out that you can combine many leftovers to make incredible dishes! This looks very good!