Roasted Pepper Spread
I’m not a fan of plain mayonnaise on sandwiches. I do, however, love roasted peppers. I came up with this creamy spread to add a bit of extra flavor to sandwiches. This time I used green peppers for a bit of change, but it’s also great with red or yellow bell peppers for a slightly sweeter taste.
Ingredients for about 1 cup of spread
1 bell pepper
1/2 cup mayonnaise
2 tbsp mustard
salt to taste
The first thing to do is roast the pepper.If you’ve never done this before, don’t worry, it’s easy. You can roast your pepper directly on the flame of your stove top using tongs to turn the pepper as soon as the skin begins to blacken. You can also roast it in your toaster oven. Just use the upper heat source at 375 – 400 F and, again, turn the pepper as soon as the skin begins to blacken. When all sides of the pepper are slightly charred, set it aside to cool.
When the pepper is cool, just slip the skin off. It should peel away very easily and the flesh inside will be very soft.
Chop up the pepper as finely as you can, then scoop it into a bowl and combine with the mayonnaise, mustard and salt.
The pepper will be very juicy and probably won’t maintain much crunchiness. This is what you want as it will help the spread become smooth and creamy. I thing it tastes great on pretty much any kind of sandwich.