Sandwich with Cream Cheese and Roasted Peppers

Ingredients

• Orange Bell Peppers 3 pieces
• French Baguette 1 piece
• Semi-soft cream cheese 3 spoons
• Vegetable Oil 2 spoons
• Garlic 1 clove
• Balsamic Vinegar 2 spoons
• Corn Salad to taste
• Hard Cheese to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Place the bell peppers in a baking dish, brush them with vegetable oil, and bake in the oven for 40 minutes at 390°F. Immediately transfer the roasted peppers to a plastic bag and seal it. Wait until the contents of the bag are warm.

Step 2

Carefully peel the skin off the peppers and remove the seeds. Transfer them to a bowl. Some juice may accumulate; be sure to drain it.

Step 3

In a small saucepan, heat a couple of tablespoons of vegetable oil. Add the warm oil to the peppers along with the balsamic vinegar and minced garlic clove. Season with salt and pepper, then taste. If it needs more heat, add a bit more balsamic vinegar.

Step 4

Cover the bowl with a lid, plastic wrap, or foil, and let it marinate in the refrigerator. Ideally, roasted peppers taste best the next day.

Step 5

Slice the baguette and toast the pieces in a dry skillet.

Step 6

Spread cream cheese on each piece, then carefully place salad leaves on top.

Step 7

Cut the roasted peppers into large strips, distribute them evenly across the sandwich, and optionally garnish with a few shavings of hard cheese.