Photos by Rikki Snyder
Not everybody is a fan of leftovers, however for me, it seems like a victory to prepare when and have supper for 2 days. I win at meal preparation! Take that, world! And then I do a little dance in my cooking area, waving my hands in the air like I simply do not care, considering all the important things I’ll have time in the meantime that I do not need to make supper. Things like seeing RuPaul’s Drag Race and comprising tunes about my felines.
I do get why some individuals have a hostility to leftovers, however. A great deal of the time, things simply aren’t rather as excellent the 2nd time around. So this dish is the ideal compromise for remaining enthusiasts and remaining haters. It begins with a huge batch of arugula pesto. Whip that up and utilize it to make Roasted Red Pepper and Mozzarella Sandwiches one night, and then the next night, utilize it to make a pasta supper.
Let’s start with the sandwiches. You can barbecue them panini-style to make them gooey and melty and warm, or you can avoid that part and consume them without heating. Arugula has a peppery, assertive taste, so I like combining it with a moderate cheese like mozzarella and sweet roasted red peppers. And you have alternatives here too– utilize rattled red peppers to conserve time or roast your own, it’s up to you.
You’ll have a lot of pesto left after making the sandwiches; simply enough to toss with pasta the next day for another supper. Add some sun-dried tomatoes, steamed broccoli, and toasted pine nuts to make it a meal. That’s a 15- minute supper right there! Now go compose some tunes about your felines with all that spare time you have.
RoastedRed Pepper and Mozzarella Sandwiches with Arugula Pesto
Peppery arugula pesto is the ideal match for sweet roasted red pepper and mozzarella cheese. Serve these sandwiches hot or cold.
- PrepTime: 10 minutes
- CookTime: 15 minutes
- TotalTime: 25 minutes
- Yield: 4 sandwiches
- 1 big red bell pepper
- 1 big loaf ciabatta bread, cut in quarters and then cut in half lengthwise
- 1/4 cup Arugula Pesto
- 1 (8 oz) ball fresh mozzarella cheese, cut into 8 pieces
- olive oil
- Preheat oven to 500 ° F (broil).
- Line a little flat pan with foil. Put the pepper on the baking sheet and broil till the skin is starting to char, utilizing tongs to turn periodically, about 10 minutes. Remove the baking sheet from the oven and cover the foil around the pepper. (Use oven mitts!) Let the pepper steam in the foil for 10 minutes.
- Remove the pepper from the foil and transfer it to a cutting board. Peel off the skin, cut off the stem, take out the seeds, and discard them. Cut the remainder of the pepper into thick strips.
- Spread 1 tablespoon of pesto onto the bottoms of the ciabatta bread. Divide the pepper strips onto the bread, then put the mozzarella pieces on top of the pepper strips. Top with the staying pieces of bread and brush the tops with olive oil. (If you’re going to serve the sandwiches cold, do not brush them with oil– simply consume them!)
- Heat a grill pan or frying pan over medium heat. Flip the sandwiches over and put them on the grill pan oiled-side down, then brush the opposite of the sandwich with oil. Use a spatula to push the sandwiches down somewhat, however do not push too tough or you’ll have a mess of mozzarella all over! Cook 5– 8 minutes on each side, or till golden brown.
Jarred roasted red peppers can be replacemented for the fresh red bell pepper. If you can’t discover a loaf of ciabatta bread at your supermarket, any tough, crusty bread will work.
- 2 cups loaded arugula leaves
- 1/3 cup toasted walnut pieces
- 1/3 cup shredded Parmesan cheese
- 2 little cloves garlic
- 2-3 tablespoons extra-virgin olive oil
- Saltand pepper to taste
- Combine arugula, walnut pieces, cheese, and garlic in the big bowl of a food mill. Pulse till carefully sliced, then put olive oil through the feed tube and continue to process till practically smooth. Season with salt and pepper to taste.